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2008 FAIR RESULTSCLASS A-1 BEEF, ALL BREEDSTBT Engineering Cash Award for highest points .................................................................................................. Jason Reid
CLASS A-4 DAIRY, JR. DIVISIONProvincial Alliance Credit Union Inc. – Kakabeka Falls Branch Plaque for Novice showmanship .................................................................................................................................. Dexter JanssensAnonymous Cash Award for highest points ............................................................................................... Darren SchelhaasProvincial Alliance Credit Union Inc. – Kakabeka Falls Branch Plaque for Champion Dairy Calf ............................ Karly Vis
CLASS A-5 PUREBRED HOLSTEINSlate River Veterinary Services Cash Award for Grand Champion Cow ................................................................. Lorne VisProvincial Alliance Credit Union Inc. – Kakabeka Falls Branch Plaque for Grand Champion Cow ........................ Lorne VisTBT Engineering Cash Award for highest points ..................................................................................................... Lorne Vis
CLASS A-6 DAIRY SPECIALSSlate River Veterinary Services Cash Award for highest points ........................................................................ Martin Schep
CLASS A-7 OPEN DAIRY SHOWMANSHIPThunder Bay Meat Processing Plaque .............................................................................................................Mathew Yerxa
CLASS A-10 LIFE DESIGN HORSE FEEDS LIGHT HORSE SHOWThunder Bay Aviation Cash Award for Junior A Equitation High Points ......................................................... Kelsie OliphantValley Fire Protection & Services Plaque for Junior A Equitation High Points ............................................... Kelsie OliphantThunder Bay Aviation Cash Award for Junior B Equitation High Points .......................................................Krystin Paquette Valley Fire Protection and Services Plaque for Junior B Equitation High Points ..........................................Krystin PaquetteRink-Tec International Inc. Cash Award for Senior Equitation High Points .................................................... Kathy JohnstonValley Fire Protection and Services Plaque for Senior Equitation High Points .............................................. Kathy JohnstonRink-Tec International Inc. Cash Award for Performance High Points ..............................................................Cindy GallantValley Fire Protection and Services Plaque for Performance High Points ........................................................Cindy Gallant
CLASS A-11 LIFE DESIGN HORSE FEEDS GYMKHANALakeland Feeds Award for highest points in Senior Gymkhana ......................................................................Shannon SteinProvincial Alliance Credit Union – Kakabeka Falls Branch Cash Award for highest points in Junior A Gymkhana .................................................................................................................................................................................Tori-Ann Colosimo Lakeland Feeds Award for highest points in Junior B Gymkhana ...............................................................Krystin Paquette
CLASS B-1 SHEEP, ANY BREEDSantorelli’s Truck Stop Cash Award for highest points ...................................................................................Bill Groenheide
CLASS B-2 SWINE, ANY BREEDBowater Award for highest points ..................................................................................................................Bill Groenheide
CLASS B-3 GOATS, ANY BREEDSantorelli’s Truck Stop Cash Award for highest points .......................................................................... Jacqueline Jantunen
CLASS C-1 THUNDER BAY FEEDS POULTRY SHOWAGC Flat Glass Award for highest points ..................................................................................................Clayton Schneider
CLASS C-2 RABBITSCindy & Shannon Stein Award for Pet Rabbit ......................................................................................................Cindy SteinMurillo Variety Award for highest points ...........................................................................................................Shannon Stein
CLASS D GRAINS AND OILSEEDSCreekside Nursery & Garden Centre Award for highest points ................................................................... Bernie Kamphof
CLASS E FORAGESLafarge Concrete Award for highest points ......................................................................................................Murray Pogue
CLASS F VEGETABLESBarbara Viehbeck Award for highest points .....................................................................................................James GlavishMarvin Viehbeck Memorial Plaque for highest points ......................................................................................James Glavish
[email protected] • www.hymersfair.com Page 81
CLASS FP GIANT PUMPKINS OF THE COMPOST PILEW.J. Webb Cash Award for the heaviest pumpkin ..........................................................................................James Glavish
CLASS FS THE GREAT PUMPKIN HUNTBelluz Farms Award for The Great Pumpkin 1st place ....................................................................................Dan VanlentheBelluz Farms Award for The Great Pumpkin 2nd place .............................................................................. Tristan Vanlenthe Belluz Farms Award for The Great Pumpkin 3rd place ................................................................................Nolan VanlentheBelluz Farms Award for The Great Wacky Pumpkin 1st place .....................................................................Nolan VanlentheBelluz Farms Award for The Great Wacky Pumpkin 2nd place ....................................................................Dan VanlentheBelluz Farms Award for The Great Wacky Pumpkin 3rd place ................................................................... Tristan VanlentheBelluz Farms Award for The Great Ornamental Pumpkin 1st place ................................................................Dan VanlentheBelluz Farms Award for The Great Ornamental Pumpkin 2nd place ............................................................Nolan Vanlenthe Belluz Farms Award for The Great Ornamental Pumpkin 3rd place ................................................................. Diana Bockus
CLASS G FRUITLandale Garden Centre Award for highest points .............................................................................................Murray Pogue
CLASS H DAIRY AND DOMESTICThunder Bay Historical Museum Society Award for highest points .................................................................. Diana Bockus
CLASS J FLOWERSThunder Bay Symphony Orchestra Award for highest points ..........................................................................James Glavish
CLASS JS FLORAL DESIGNSCanadian Tire Award for “Country Garden” ......................................................................................................Sandra MazurWal-Mart Award for “Northern Lights” ...............................................................................................................Sandra MazurAnonymous Award for “Let’s Eat” .....................................................................................................................Sandra MazurAnonymous Award for “Reach for the Top” ......................................................................................................James GlavishVanderwees Green Houses Award for “Quilt Block” .............................................................................. Lawrence PrystanskiCanada Games Complex Award for “Cream of the Crop” ................................................................................Sandra Mazur
CLASS K NEEDLEWORKCarole Klapprat “In Memory of Nancy LeBrun” Cash Award for highest points in Embroidery ........................ Marie StetskoThreads In Time Award for highest points in Crochet ......................................................................................... Bonnie TuriffFounder’s Museum & Pioneer Village Cash Award for highest points in Hand Knitting .....................................Betty WoodsCarole Klapprat “In Memory of Nancy LeBrun” Cash Award for highest points in Sewing .................................Betty WoodsFabricland Distributors Award for highest points in Rugs and/or Wall Hangings ............................................ Maureen DeanCarole Klapprat “In Memory of Nancy LeBrun” Cash Award for Highest points in Quilting ........................... Shirley LindforsThunder Bay Symphony Orchestra Award for highest points in Class K Needlework .......................................Betty Woods
CLASS L ARTS AND CRAFTSDat’s Scrapbooking Award for highest points in Sections 42-49 ..................................................................Leeann HautalaThunder Bay Paint Supplies Award for highest points in Sections 1-55 ........................................................Leeann HautalaPizza Hut Award for highest points in Sections 56-67 ...................................................................................Leeann HautalaPizza Hut Award for highest points in Sections 68-70 ...................................................................................Leeann HautalaKam Ridge Manufacturing Award for highest points in Sections 71-80 ............................................................. Reed HooverKam Ridge Manufacturing Award for highest points in Sections 71-80 ............................................................Irene WinslowMurillo Variety Award for highest points in Sections 81-92 ...............................................................................Irene WinslowAGC Flat Glass Award for highest points overall ..........................................................................................Leeann Hautala
CLASS M-1 CANNED GOODSBernardin Award for Jam/Jelly made with Bernardin Fruit pectin .................................................................... Diana BockusBernardin Gift Pack Competition ........................................................................................................... Lawrence PrystanskiCerto Award for Best Jam or Jelly ......................................................................................................................... Lisa NiemiBernardin Best of Show Award .............................................................................................................. Lawrence PrystanskiUnitized Manufacturing (1997) Limited Cash Award for highest points ................................................. Lawrence Prystanski
CLASS N BAKING AND CANDYFounders’ Museum & Pioneer Village Award for highest points in Sections 1-11 ...........................................Myrtle RahmerHolland Bakery Award for highest points in Sections 25-51 ...............................................................................Helen LoganCanadian Tire (Arthur Street) Award for highest points .....................................................................................Helen Logan
CLASS NS BAKING SPECIALSThunder Oak Cheese Farm Award for “Cob of Corn” cake ............................................................................Myrtle RahmerHolland Bakery Award for Crescent Rolls ...........................................................................................................Helen Logan
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Anonymous Award for Sticky Buns ......................................................................................................................Tricia LoganCrock-N-Dial Sandwiches Award for Fun With Cookies .................................................................................. Amanda CookTBT Engineering Cash Award for Dark or Light Fruit Cake ............................................................................ Donna KangasCan-Op Award for Banana Nut Bread .................................................................................................................Tricia LoganCrock-N-Dial Sandwiches Award for an Extra Special Treat ........................................................................... Teena KukkeeTBT Engineering Cash Award for Deep Dish Apple Pie ..................................................................................Myrtle RahmerProvincial Alliance Credit Union – Kakabeka Falls Branch for Wannabe Cookies .......................................... Amanda CookFleischman’s Yeast Best Bread Contest ................................................................................................................ Lisa NiemiMazola and Bee Hive Best Baking Contest .........................................................................................................Tricia LoganRobin Hood Family Favorite Recipe Baking Contest .........................................................................................Helen LoganCrisco Best Family Favourite Recipe Baking Contest .........................................................................................Tricia LoganDr. Oetker Baking Contest ...................................................................................................................................Tricia LoganTenderflake “Best Pie Contest” ........................................................................................................................Myrtle RahmerEagle Brand Family Favourite Recipe Baking Contest........................................................................................Tricia LoganJ.B. Evans Award for 60% Whole Wheat Bread .................................................................................................Helen Logan
CLASS O BAKING, JUNIOR DIVISIONFleischmann’s Yeast “Youth” Best Bread Contest ................................................................................................Lydia NiemiO.A.A.S. Chocolate Chip Cookie Competition......................................................................................................Lydia NiemiColosimo’s Music Store & Studio Inc. Cash Award for highest points ............................................................ Aranka Golphy
CLASS P ARTS AND CRAFTS, JUNIOR DIVISIONDreamfields Award for highest points in Sections 1-22 ...................................................................................Jesse TurgeonFounder’s Museum & Pioneer Village Award for highest points in Section 23-53 .......................................... Aranka Golphy
CLASS PS JUNIOR POSTERS AND PROJECTSPizza Hut Award for poster contest “Save the Environment” .........................................................................Katrina MorganTBT Engineering Cash Award for poster contest “Safety”: Grades 1, 2 and 3 combined .........................................................................................................................Heidi Harbron Grades 4, 5 and 6 combined ....................................................................................................................Amity Robichaud Grades 7 and 8 combined ......................................................................................................................Dawn Lee MorganSantorelli’s Truck Stop Cash Award for poster contest “Agriculture” Grades 1 to 3 ...............................................................................................................................................Emily Kamphof
CLASS Q AGRICULTURE, JUNIOR DIVISIONJack and Grace McLaren Award for highest points ......................................................................................... Amanda Cook
CLASS QS AGRICULTURAL SPECIALS, JUNIOR DIVISIONPizza Hut Award for highest points ....................................................................................................................Amanda Kine
CLASS R CHILDREN 10 YEARS AND UNDERAvon Award for highest points in Sections 1-3 ................................................................................................ Logan KukkeeAvon Award for highest points in Sections 4-16 ................................................................................................Colleen EadyThe Bulk Zone Award for highest points in Sections 17-31 ................................................................................ Lauryn EadyThe Bulk Zone Award for highest points in Sections 32-66 ......................................................................... Brenton Turgeon
CLASS SC SENIOR CITIZENS, 65+Alzheimer Society Award for highest points .....................................................................................................Irene Winslow
CLASS T-1 AMATEUR PHOTOGRAPHYRoberta Lane Award for highest points .............................................................................................................Brent KukkeeThe Framing Post Award for highest points .......................................................................................................Brent Kukkee
CLASS T-2 AMATEUR PHOTOGRAPHY, JUNIOR DIVISIONCrock-N-Dial Sandwiches Award for highest points .................................................................................... Lorraine Maxwell
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Dear Students:
The Hymers Agricultural Society prints a prize list book every year for the participants of the Hymers Fall Fair. We would like your picture to appear on the cover of this book in 2010.
The Rules:1. You must bring your design to the Office of the Hymers Fall Fair on Sunday,
September 6TH for judging in order to win (Winner will be announced on Monday), or mail before Fair Weekend to 97 Cox Crescent, Thunder Bay, Ontario P7A 7K7
2. You must be in grades 1 to 6 (ages 6 to 12, at the end of the 2008-09 school year)3. You must use the 2010 Theme “GREEN DREAM” in your design (eg. Earth Friendly)4. Designs are to be done on white 8 ½” X 11” sheet of paper5. Designs are to be done in colour6. Designs are not to be done on the computer7. Your name, grade, school and home phone number must be on the back of the
design (Please Print Clearly)8. Please do not include “the Hymers Fall Fair” or “the Hymers Agricultural
Society” or the dates of the fair in the design
The Hymers Agricultural Society looks forward to your participation in making the Hymers Fall Fair the success that it is.
If you have further questions please call Debbie at (807) 475-8586
Special thanks to the Painted Turtle for donating the beautiful Art Gift Set ($35 Value) for this Contest
2010 DRAWING CONTEST
www.paintedturtleart.com
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Proud to Support
Creative ArtsDove Building
CLE Fair2009
C.L.E. Family FairAugust 5th to 9th, 2009
C.L.E. SPRINGHOME ‘N GARDEN SHOW
April 9th to 11th, 2010
425 Northern Avenue, Thunder Bay, Ontario P7C 2V7Phone (807) 622-6473 Fax (807) 623-5540 Email [email protected]
www.cle.on.ca
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Mutt ShowSunday, September 6, 2009
Rules and Regulations:1. No entry fee, all participants pay gate admission.2. Dogs must be on a leash and under control at all times.3. Exhibitor may enter any number of categories with the same dog.4. Children under 5 years of age should be assisted.5. Pets must be in good health and must have a rabies vaccination. All animals will be judged on appearance and health.6. Exhibitors are responsible to clean up after their own dog.7. Some categories are divided into the following age groups: a) Child: 11 and under b) Youth: 12 to 17 years of age c) Adult: 18 and over
Categories:1. Smallest Dog 2. Biggest Dog3. Longest Ears4. Shortest Ears5. Curliest Hair6. Longest Hair7. Longest Tail8. Loudest Bark9. Saddest Looking Dog 10. Youngest Puppy11. Oldest Dog12. Best Dog to Sit and Stay13. Most Unusual Looking Dog 14. Biggest Feet15. Best Trick Performed by Dog a) Child; b) Youth; c) Adult16. Best Dog & Owner Dressed Alike a) Child; b) Youth; c) Adult
SPONSORED BY:THE FIRE HYDRANTTHE DOG HOUSEHYMERS AGRICULTURAL SOCIETY
Treats For Every Entry!
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Hymers Agricultural SocietyLIGHT HORSE ENTRY FORM
SUNDAY, LABOUR DAY WEEKEND
• Light Horse Show Entry forms must be delivered to the Hymers Fair Secretary by 5:00 p.m.August 28th.• An entry fee of $5 per individual section, to a maximum of $25 per exhibitor is to accompany the entry form and all senior riders need to have a current membership in the Hymers Agricultural Society. Late entries accepted with an additional fee of $5.00.• Judge: TBA • Forward forms to: Debbie Hoover, 97 Cox Crescent Thunder Bay, Ontario P7A 7K7 Phone/fax: 475-8586
• Entry form must be accompanied by the release form found on page 91 or 92.
Name (Mr., Mrs., Ms., Miss)......................................................................................................Membership Number..............................
Address.....................................................................................................................................................................................................
Name of Horse..........................................................................................................................Date........................................................
Membership Fee Enclosed ($5.00 for 18 years and older).....................................................................................................................
Livestock Entry Fee (2009 - $5 /section (max. $25) enclosed.................................................................................................................
Late payment fee, if entering after August 28th, 2009 ($5.00) enclosed.................................................................................................
Phone.............................................................. Birthdate if entering Junior Class (18 &under................................................................
Rider’s Signature.....................................................................................................................................................................................
Email address..........................................................................................................................................................................................
Class Section Description
NOTE that all prize money will be sent to the rider, and the membership fee will be retained from each Senior Rider for the coming year.
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TO BE FILLED OUT BY PARTICIPANTS 18 YEARS OF AGE OR OLDER RELEASE OF LIABILITY, WAIVER OF CLAIMS, ASSUMPTION OF RISKS AND INDEMNITY AGREEMENT. BY SIGNING THIS DOCUMENT YOU WILL WAIVE CERTAIN LEGAL RIGHTS, INCLUDING THE RIGHT TO SUE. PLEASE READ CAREFULLY!
In consideration for allowing me to participate in any or all events and related activities of the horse shows conducted by the Hymers Agricultural Society I hereby warrant and agree that:
1. I am familiar with and accept that there is always the risk of serious injury and death resulting from participation in any organized recreational activity particularly those involving horse show events, competitions and like activities of-fered as part of the programme of the Hymers Agricultural Society; and 2. I have satisfied myself, and believe, that I am physically, emotionally and mentally able to participate in this programme, and that my equipment is appropriate for use in this programme; and 3. I understand that all applicable rules for participation must be followed and that at all times the sole responsibility for personal safety remains with me; and4. I will immediately remove myself from participation, and notify the nearest official, if at any time I sense or observe any unusual hazard or unsafe condition or if I feel that I have experienced any deterioration in my physical, emotional or mental fitness, or that of my equipment, or exceeded my comfort level, for continued participation in any event or related activity.I UNDERSTAND AND AGREE, ON BEHALF OF MYSELF, MY HEIRS, ASSIGNS, PERSONAL REPRESENTATIVES AND NEXT OF KIN THAT MY EXECUTION OF THIS DOCUMENT CONSTITUTES:5. AN UNQUALIFIED ASSUMPTION BY ME OF ALL RISKS associated with my participation in any or all of the events and related activities of the Hymers Agricultural Society horse shows even if arising from the negligence or gross negligence, including any compounding or aggravation of injuries caused by negligent rescue operations or procedures, of the Hymers Agricultural Society, any event organizer, event venue and any and all persons associated therewith or participating therein in any capacity; or in transportation to and from such events and activities, and 6. A FULL AND FINAL RELEASE AND WAIVER OF LIABILITY AND ALL CLAIMS that I have, or may in the future have, against the Hymers Agricultural Society, all associated sponsors and partners, and their respective directors, officers, employees, coaches, leaders, contractors, agents and representatives, advertisers, volunteers, others participating in any capacity, (all of whom are collectively referred to as “the Releasees”) from any and all liability for any loss, damage, injury or expense that I may suffer as a result of my use of or my presence at event facilities, or my participation in any part of, or presence at, any or all of the events and related activities of the Releasees due to any cause whatsoever, INCLUDING NEGLIGENCE, GROSS NEGLIGENCE, BREACH OF CONTRACT, OR BREACH OF ANY STATUTORY OR OTHER DUTY OF CARE, INCLUDING ANY DUTY OF CARE OWED UNDER THE RELEVANT OCCUPIERS LIABILITY ACT ON THE PART OF THE RELEASEES.7. AN AGREEMENT NOT TO SUE THE RELEASEES for any loss, injury, costs or damages of any form or type, how-soever caused or arising, and whether directly or indirectly, from my participation in any aspect of the said events and related activities; and 8. AN AGREEMENT TO INDEMNIFY, and to SAVE and HOLD HARMLESS the RELEASEES, and each of them, from any litigation expense, legal fees, liability, damage, award or cost, of any form or type whatsoever, they may incur due to any claim made against them or any one of them whether the claim is based on the negligence or the gross negli-gence of the Releasees or otherwise.9. an agreement that this document be governed by the laws, and in the courts of the Province of Ontario.
I HAVE READ AND UNDERSTAND THIS AGREEMENT AND I AM AWARE THAT BY SIGNING THIS AGREEMENT I AM WAIVING CERTAIN SUBSTANTIAL LEGAL RIGHTS WHICH I AND MY HEIRS, NEXT OF KIN, EXECUTORS,
ADMINISTRATORS AND ASSIGNS MAY HAVE AGAINST THE RELEASEES.
I SIGN THIS DOCUMENT VOLUNTARILY AND WITHOUT INDUCEMENT this _________ day of _________________ 2009 at ____________________, Ontario, Canada.
Signature of Participant Printed name of Participant
Signature of Witness Printed name of Witness
[email protected] • www.hymersfair.com Page 91
TO BE FILLED OUT BY PARENTS/GUARDIANS OF RIDERS UNDER 18 YEARS OF AGERELEASE OF LIABILITY, WAIVER OF CLAIMS, ASSUMPTION OF RISKS AND INDEMNITY AGREEMENT BY SIGNING THIS DOCUMENT
YOU WILL WAIVE CERTAIN LEGAL RIGHTS, INCLUDING THE RIGHT TO SUE. PLEASE READ CAREFULLY!
In consideration for allowing my minor child/ward to participate in any or all events, competitions and related activities of the horse shows conducted by the Hymers Agricultural Society, I hereby warrant and agree that:I am the parent/guardian having full legal responsibility for decisions regarding my minor child/ward; and I am familiar with, and accept, on behalf of myself and my minor child/ward that there is always the risk of serious injury or death resulting from participation in any organized, competitive recreational activity for minors particularly those involving horse show events, competitions and like activities, and with travel to and from such competitions and activities; and I have satisfied myself and believe that my minor child/ward is physically, emotionally and mentally able to participate in these competitions, and that his/her equipment, as applicable, is appropriate, for his/her use in these competitions; and I understand, and will instruct my mi-nor child/ward, that all applicable rules for participation must be followed and that at all times the sole responsibility for his/her personal safety remains with my minor child/ward; and I will immediately remove my minor child/ward from participation, and notify the nearest official, if at any time I sense or observe any unusual hazard or unsafe condition or if I feel that my minor child/ward has experienced any deterioration in his/her physical, emotional or mental fitness, or that of his/her equipment, for continued participation in any of the competitions or activities.I UNDERSTAND AND AGREE, ON BEHALF OF MY MINOR CHILD/WARD, HIS/HER HEIRS, ASSIGNS, PERSONAL REP-RESENTATIVES AND NEXT OF KIN, MYSELF, MY HEIRS, ASSIGNS, PERSONAL REPRESENTATIVES AND NEXT OF KIN THAT MY EXECUTION OF THIS DOCUMENT CONSTITUTES:AN UNQUALIFIED ASSUMPTION OF ALL RISKS associated with participation in any or all of the events and related activi-ties of the Hymers Agricultural Society horse shows, by my minor child/ward even if arising from negligence, including any compounding or aggravation of injuries caused by negligent rescue operations or procedures, of the Hymers Agricultural Society, any event organizer, and any and all persons associated therewith or participating therein or in transportation to and from such competitions or activities; and A FULL AND FINAL RELEASE AND WAIVER OF LIABILITY AND ALL CLAIMS that I or my minor child/ward have, or may in the future have, against the Hymers Agricultural Society, all associated contractors, agents and representatives, advertisers, other participants of all types, sponsors, and their respective directors, officers, employees, guides, contractors, agents and representatives (all of whom are collectively referred to as ìthe Releaseesî) from any and all liability for any loss, damage, injury or expense that my minor child/ward may suffer, or that his/her next of kin may suffer as a result of his/her use of or my presence at the competition activities or my childís/wardís participation in any part of, or presence at, the competitions or related activities of the Releasees, or in travel to or from such competitions or activities, due to any cause whatsoever, INCLUDING NEGLIGENCE, BREACH OF CONTRACT, OR BREACH OF ANY STATUTORY OR OTHER DUTY OF CARE, INCLUDING ANY DUTY OF CARE OWED UNDER THE RELEVANT OCCUPIERS LIABILITY ACT ON THE PART OF THE RELEASEES.AN AGREEMENT NOT TO SUE THE RELEASEES for any loss, injury, costs or damages of any form or type, howsoever caused or arising, and whether directly or indirectly from the participation of my minor child/ward in the competitions and related activities of the Releasees; and AN AGREEMENT TO INDEMNIFY, and to SAVE and HOLD HARMLESS the RE-LEASEES, and each of them, from any litigation expense, legal fees, liability, damage, award or cost, of any form or type whatsoever, they may incur due to any claim made against them or any one of them whether the claim is based on the negli-gence of the Releasees or otherwise from the competitions and related activities referred to herein; andAN AGREEMENT that this document is governed by the laws, and in the courts of the Province of Ontario.I HAVE READ AND UNDERSTAND THIS AGREEMENT AND I AM AWARE THAT BY SIGNING THIS AGREEMENT I AM WAIVING CERTAIN SUBSTANTIAL LEGAL RIGHTS WHICH MY MINOR CHILD/WARD, HIS/HER HEIRS, NEXT OF KIN, EXECUTORS, ADMINISTRATORS AND ASSIGNS AND I MAY HAVE AGAINST THE RELEASEES.
I SIGN THIS DOCUMENT VOLUNTARILY AND WITHOUT INDUCEMENT this _______ day of ______________________, 2009 at ______________________, Ontario, Canada.________________________________________ __________________________________________ Signature of Parent/Guardian Printed Name of Parent/Guardian ________________________________________ __________________________________________Signature of Witness Printed Name of Witness
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Hymers Agricultural SocietyPERSONAL INFORMATION ExHIBITORS WAIvER
Name:.........................................................................................................................
Address:......................................................................................................................
Phone:.........................................................................................................................
Personal information in this form is collected under the Privacy Policy of the Hymers Agricultural Society (HAS) who will use the information for registration and payment for the entries entered in the events at the HAS Fall Fair and for the purpose of process-ing payment of prize monies and publication of the winners. names in any publication and to inform you of upcoming events related to HAS. By completing and submitting this form, the Exhibitor consents to the information in the formbeing used by the said parties, for said purposes. Any information collected by HAS regarding members, exhibitors, sponsors, directors and any other persons related directly to the business of HAS and its Fair, will be solely used for the purposes of promotion of HAS and its Fair, and for the maintenance of their files and database. Any member, exhibitor, commercial exhibitor, sponsor or director realizes when they agree to take part in HAS and the Hymers Fair, that their names may be published for these reasons only. None of this information whatsoever will be sold or transferred to any outside party for any reason.
Please check one: ___I consent to my personal information being used by HAS in their database for future Fair mailings.
___ I would like my personal information to be removed from the HAS database.
Signature:.....................................................................................................................
Direct questions to: Debbie Hoover, Secretary, Hymers Agricultural Society, 97 Cox Crescent, Thunder Bay, Ontario P7A 7K7 (807)-475-8586 [email protected]
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Hymers Agricultural SocietyGYMKHANA ENTRY FORM MONDAY, LABOUR DAY WEEKEND
• Gymkhana entry forms must be delivered to the Hymers Fair Secretary by 5:00 p.m. August 28th.• An entry fee of $15 per junior competitor and $20 per senior rider is to accompany the entry form, and all senior riders need to have a current membership (cost $5) in the Hymers Agricultural Society. • Forward forms to: Debbie Hoover, 97 Cox Crescent Thunder Bay, Ontario P7A 7K7 Phone/fax: 475-8586 • Entry form must be accompanied by the release form found on page 91 or 92.
Name of Rider ..................................................................... Name of Horse ...........................................................................................
Address.......................................................................................................... Postal Code...................................................................................
Breed of Horse and Age........................................................................................................................................................................................
Phone.................................................................. Birthdate if entering Junior A or B...................................................................................
Owner of Horse (if different from rider) ........................................................................................................................................................................
Signature ......................................................................................................................................................................................................................
Membership Number ...................................................................................................... or $5.00 membership fee for Senior Rider ........................
Total Membership Fee Enclosed .................................................................................... Total Amount Enclosed ......................................................
Email address.......................................................................................................................................................................................
Class Section Description
NOTE that all prize money will be sent to the rider, and the membership fee will be retained from each Senior Rider for the coming year.
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MEMBER SURVEY:
In an effort to keep our Membership Fees and Gate Admission prices down, we would like to ask each of our members to fill out this short questionnaire and return it with your entry form, or fax it to 475-8586, or fill it out on our website (www.hymersfair.com) and submit it electronically.
Name: _________________________________________________Membership #: ____________ Phone #: _________________Email address: ___________________________________________
1. Would you be willing to receive your prize book electronically instead of receiving it in the mail? If yes, please clearly fill in your email address above.
2. Would you be willing to pick up your prize book and membership card at a specific location: on the fairgrounds, at the Secretary’s house, or a pick up location in Thunder Bay, instead of having the prize book mailed to you?
3. How do you feel about the following year’s $5.00 membership fee automatically coming off of your current year’s prize money? ___________________________________________________________________
4. What categories should we add to the prize book? _____________________________________________________________________________
5. Are you willing to volunteer during our Fair, or do you know of any high school students that would be willing to volunteer before or during the Fair, and receive their mandatory volunteer hours? If yes, include name and phone #: _________________________.
6. Are you willing to help out at workbees during the summer to get our grounds ready for the Fair?
7. Are you interested in becoming a Hymers Fair Director for the 2010-2011 term?8. Are you interested in receiving more information regarding rental space in our
Market Building or on the Grounds?9. What do you like best about the Hymers Fall Fair? _________________
______________________________________________________________________________________________________________________
10. What would you like to see at the Fair? _____________________________________________________________________________________
Do you have any other comments, questions, concerns, or issues you’d like addressed? If so, please write a little note below and we will get back to you.
[email protected] • www.hymersfair.com Page 95
ENTRY FORM Hymers Agricultural Society
See General Rule 6 for entry due dates. (page 11 in prize list)
Name (Mr., Ms., Mrs., Miss) .................................................................................................................Membership Number ...............................................................
Full Street Address ...............................................................................................................................Postal Code ............................................................................
Email Address ......................................................................................................................................
Date ........................................................................................Membership Fee Enclosed .................Livestock Entry Fee Enclosed .................................................
Phone .....................................................................................Birthdate if entering Junior Class (18 & under) ......................................................................................
The following entries are made according to the rules and regulations of the Hymers Agricultural Society found on page 11 in the prize list which I have read and
hereby accept. Please read rules carefully.
Signature ..............................................................................................................................................Total number of exhibit tags: ....................................................
You must complete your own Exhibit Tags and attach securely to Exhibit. Include Exhibitor Number.
Check here .............................................................................and Tags will be mailed to you. Otherwise tags will be available at office on fairgrounds.
Are you willing to serve as a volunteer committee member? Yes .....................................................No .............................................................................................
Forward forms to: Debbie Hoover,97 Cox CrescentThunder Bay, Ontario P7A 7K7
Ph./fax 475-8586
A membership fee of $5.00 will be retained from each adult prize
winner for the coming year.
Class Section Description Class Section Description
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Automatic Delivery • Speciality & Bulk Lubricants24 Hour Emergency Service
COMMERCIAL • INDUSTRIAL • FARMWOODBURNERS WELCOME
Locally Owned & Operated Come See Why...
WE’RE VERY ON SERVICE
475-4259Toll Free 1-800-660-2666
910 Commerce St. Thunder Bay
GAS • DIESEL FUEL • HOME HEATING OIL
[email protected] • www.hymersfair.com Page 97
Page 98 [email protected] • www.hymersfair.com
Class Section Description Class Section Description
Prize money can be paid in cash at the Fair office Sunday, Sept. 6th and Monday, Sept. 7th. If you wish to receive a cheque for your prize winnings, one will be sent to you. The choice is yours!
[email protected] • www.hymersfair.com Page 99
VOLUNTEER APPLICATION FORMAre you interested in volunteering at the 97th Hymers Fall Fair?
Complete the Volunteer Application Form (make sure a parent or guardian signs it if you are under 18) and mail it to PO Box 196, Kakabeka Falls, ON P0T 1W0
or fax it to 475-8586 before Monday, August 10th, 2009.
Name:__________________________________________Age(ifunder18):____________ Address:__________________________________________________________________________ Phone#:______________________________Email:___________________________________ School&Grade(ifapplicable)_______________________________________________________ Signature:________________________________________________________________________ Parent/GuardianSignature(ifunder18):_____________________________________________
Whyareyouinterestedinvolunteering: Secondaryschoolrequirement_______OR Other____________________________________________________________________________ __________________________________________________________________________________
Availability (Please check all times that you are available):
Friday,September4,2009from4:00p.m.to9:00p.m.______ Saturday,September5,2009from8:00a.m.to6:00p.m.______ Sunday,September6,2009from9:00a.m.to6:00p.m. ______ Monday,September7,2009from9:00a.m.to6:00p.m.______
Events / Activities (Please mark down your 1st and 2nd choice):
_____BeefShow _____DairyShow _____Gymkhana _____LightHorseShow _____SmallAnimals _____ExhibitHall _____Gazebo(informationboothandcontests) _____CashDrawticketsales _____Entertainment _____Sports(Games,NailDrivecontest) _____Market _____WaterBooth _____IceCreamBooth _____HotDogBooth _____DiningHall _____DogPatchArea(PettingFarm) _____Children’sArea(facepainting,crafts) _____GroundsMaintenance
Contact our volunteer coordinators for more information at 475-8586 or [email protected]
Page 100 [email protected] • www.hymersfair.com
Homecraft Judging Standards
for Ontario Fairs
The purpose of the following pages is to give the Exhibitor guidelines that judges follow on accepted standards and desired qualities of exhibits in food, clothing, quilts, handcrafts, and photography.
HO
ME
CR
AFT
JU
DG
ING
STA
ND
AR
DS
FO
R O
NTA
RIO
FA
IRS
GE
NE
RA
L P
OIN
TS T
O C
ON
SID
ER
WH
EN
JU
DG
ING
FO
OD
YE
AS
T B
RE
AD
AN
D R
OLL
S- b
uns
are
join
ed to
geth
er, t
hey
are
not s
liced
but
pul
led
apar
t for
tast
ing
-gla
zes,
if u
sed,
sho
uld
enha
nce
the
appe
aran
ce o
f the
pro
duct
.- c
inna
mon
bun
s do
not
hav
e fru
it, o
nly
butte
r and
cin
nam
on- c
hels
ea b
uns
mus
t be
rolle
d up
with
bro
wn
suga
r, bu
tter/c
inna
mon
/rais
ins
insi
de25
G
ener
al A
ppea
ranc
e- s
ize
and
shap
e: w
ell p
ropo
rtion
ed- c
olou
r: ev
en, g
olde
n br
own
top
and
botto
m- c
rust
: abo
ut 3
mm
(1/8
”) th
ick,
tend
er y
et c
risp,
roun
ded,
no
crac
ks o
r bul
ges.
- bot
tom
sea
m s
houl
d be
wel
l ble
nded
in25
I
nter
nal A
ppea
ranc
e- t
extu
re: s
oft,
smoo
th, s
ilky,
spr
ingy
cru
mb;
sm
all,
even
ly d
istri
bute
d ce
lls;
light
for s
ize
- col
our:
char
acte
ristic
s of
the
type
of b
read
or r
oll,
unifo
rm, n
o da
rk s
treak
s.50
F
lavo
ur a
nd A
rom
a- s
wee
t and
nut
ty- a
rom
a: s
wee
t and
free
from
yea
st o
dour
QU
ICK
BR
EA
DS
Tea
Bis
cuits
25
Gen
eral
App
eara
nce
- siz
e: u
nifo
rm- s
hape
: sym
met
rical
, stra
ight
sid
es, l
evel
top,
bak
ed in
divi
dual
ly o
n pa
n so
side
s do
not
touc
h- c
olou
r: ev
en, g
olde
n br
own,
no
surfa
ce fl
our
- cru
st: t
hin,
tend
er to
p, b
otto
m, a
nd s
ides
25
Int
erna
l App
eara
nce
- flak
y, e
ven
grai
n; s
light
ly m
oist
, ten
der,
sprin
gy c
rum
b, p
eels
off
in la
yers
50
Fla
vour
- ple
asin
g, n
ot fl
at: n
o on
e fla
vour
too
pron
ounc
ed- t
he fl
avou
r sho
uld
be c
hara
cter
istic
of t
he fo
od a
nd n
ot o
verp
ower
ed b
y an
yon
e in
gred
ient
Cof
fee
Cak
es a
nd F
ruit
Bre
ad25
G
ener
al A
ppea
ranc
e- s
ize
and
shap
e: w
ell p
ropo
rtion
ed- c
olou
r: ev
en a
nd a
ttrac
tive
- cru
st: t
ende
r, no
exc
ess
moi
stur
e. A
cra
ck in
the
cent
re o
f fru
it br
ead
top
surfa
ce is
acc
epta
ble
25
Int
erna
l App
eara
nce
- eve
n gr
ain,
wel
l bak
ed, n
o so
ggy
cent
re, n
o tu
nnel
s or
larg
e ai
r hol
es- f
ruit
shou
ld b
e ev
enly
dis
tribu
ted
in b
read
s50
Flav
our
- ple
asin
g, b
lend
ed, n
o on
e fla
vour
too
pron
ounc
ed- t
he fl
avou
r sho
uld
be c
hara
cter
istic
of t
he fo
od a
nd n
ot o
verp
ower
ed b
y an
yon
e in
gred
ient
Muffin
s25
G
ener
al A
ppea
ranc
e- s
ize:
uni
form
- sha
pe: s
ymm
etric
al, n
o pe
aks
- col
our:
char
acte
ristic
of t
he ty
pe o
f muf
fin, e
venl
y br
owne
d- c
rust
sho
uld
be te
nder
and
thin
- muf
fins
may
be
bake
d in
pap
er c
ups
or m
uffin
tins
25
Int
erna
l App
eara
nce
- moi
st, t
ende
r cru
mb,
eve
n gr
ain,
no
tunn
els,
not
dou
ghy
50
Fla
vour
- ple
asin
g, b
lend
ed, n
o on
e fla
vour
too
pron
ounc
ed- t
he fl
avou
r sho
uld
be c
hara
cter
istic
of t
he fo
od a
nd n
ot o
verp
ower
ed b
y an
y
one
ingr
edie
nt
TA
RTS
AN
D P
IES
Hin
t: - t
empe
r new
alu
min
um p
ie p
late
s by
eith
er m
etho
d1)
bak
e em
pty
plat
e at
450
for 8
-10
min
.2)
ligh
tly o
il an
d ba
ke p
late
at 4
50 fo
r 8-1
0 m
in.
Two
Cru
st20
G
ener
al A
ppea
ranc
e- s
hape
: Sym
met
rical
, slig
ht s
hrin
kage
- col
our:
even
, gol
den
brow
n, n
o bu
rnt e
dges
- attr
activ
e ed
ging
40
C
rust
- top
cru
st: m
ediu
m th
ickn
ess,
flak
y, te
nder
, atta
ched
to lo
wer
cru
st, n
o on
efla
vour
too
pron
ounc
ed- b
otto
m c
rust
: med
ium
thic
knes
s, fl
aky,
wel
l bak
ed, n
ot s
oggy
, no
one
flavo
ur to
o pr
onou
nced
- lat
tice
top
mus
t be
wov
en, n
o cu
t out
s40
F
illin
g- d
epth
of fi
lling
sho
uld
be in
pro
porti
on to
dep
th o
f cru
st (
appr
ox 3
/4 fu
ll)- c
onsi
sten
cy o
f filli
ng s
houl
d be
ade
quat
e to
hol
d sh
ape
whe
n se
rved
- flav
our c
hara
cter
istic
of t
he ty
pe o
f filli
ng-
the
flavo
ur s
houl
d be
cha
ract
eris
tic o
f th
e fo
od a
nd n
ot o
verp
ower
ed b
y an
y on
e in
gred
ient
[email protected] • www.hymersfair.com Page 101
One
Cru
st o
r Ta
rts
20
Gen
eral
App
eara
nce
- sha
pe: s
ymm
etric
al, s
light
shr
inka
ge- c
olou
r: ev
en, g
olde
n br
own,
no
burn
t edg
e- a
ttrac
tive
edgi
ng40
Cru
st- m
ediu
m th
ickn
ess,
flak
y, te
nder
, no
one
flavo
ur to
o pr
onou
nced
- (if)
cru
mb
crus
t: ch
arac
teris
tic o
f ing
redi
ents
use
d- n
o pr
onou
nced
fold
s in
tart
shel
l40
Filli
ng- c
onsi
sten
cy o
f filli
ng s
houl
d be
ade
quat
e to
hol
d sh
ape
whe
n se
rved
- flav
our c
hara
cter
istic
of t
he ty
pe o
f ing
redi
ents
, com
plem
ents
cru
st a
nd n
otov
erpo
wer
ed b
y an
y on
e in
gred
ient
Topp
ing:
Mer
ingu
e- g
olde
n br
own,
no
bead
ing
or w
eepi
ng- t
ende
r, ea
sily
cut
with
out p
ullin
g- m
ediu
m th
ickn
ess,
not
less
than
1.5
cm
(1/2
”)- s
houl
d to
uch
the
side
s of
the
crus
tC
rum
b- c
risp,
goo
d pr
opor
tion
of to
ppin
g to
filli
ng -
- flav
our c
ompl
emen
ts fi
lling
CA
KE
S A
ND
CU
PC
AK
ES
Cak
es25
G
ener
al A
ppea
ranc
e- s
ize:
med
ium
, uni
form
thic
knes
s of
laye
rs- s
hape
: eve
nly
risen
, lev
el o
r slig
htly
roun
ded
top,
stra
ight
edg
es- c
olou
r: ev
en, g
olde
n br
own
- cru
st: t
hin,
tend
er- i
cing
or f
rost
ing
(if u
sed)
: ski
llful
ly a
pplie
d an
d in
goo
d pr
opor
tion
to c
ake
(see
fros
ting
stan
dard
s)25
Inte
rnal
App
eara
nce
- fine
, eve
n gr
ain,
tend
er, s
prin
gy c
rum
b, s
light
ly m
oist
- filli
ng m
ust c
ompl
emen
t cak
e50
F
lavo
ur- d
elic
ate,
ple
asin
g, n
o on
e fla
vour
too
pron
ounc
ed- t
he fl
avou
r sho
uld
be c
hara
cter
istic
of t
he fo
od a
nd n
ot o
verp
ower
ed b
y an
yon
e in
gred
ient
ICIN
GS
AN
D F
RO
STI
NG
SD
efini
tion:
Fro
stin
gs -
are
boile
d or
coo
ked.
Icin
gs -
shou
ld n
ot b
e co
oked
and
sho
uld
have
but
ter o
r sho
rteni
ng b
ase
Gen
eral
App
eara
nce
- cre
amy,
not
too
thic
kTe
xtur
e- w
ell b
eate
n, s
moo
th, n
ot g
ranu
lar t
o ta
ste,
not
brit
tle, h
olds
sha
peFl
avou
r- c
ompl
emen
ts fl
avou
r of c
ake
- the
flav
our s
houl
d be
cha
ract
eris
tic o
f the
food
and
not
ove
rpow
ered
by
any
one
ingr
edie
ntD
EC
OR
ATE
D C
AK
ES
50
Gen
eral
App
eara
nce
- jud
ged
on d
ecor
atio
n on
ly- m
ust b
e ca
ke u
nles
s ot
herw
ise
stat
ed (t
est w
ith s
kew
er)
- attr
activ
e- g
ood
desi
gn, n
ot o
verd
one
- attr
activ
e co
mbi
natio
n of
col
ours
50
Wor
kman
ship
- cre
ativ
ity a
nd v
arie
ty o
f tec
hniq
ues
shou
ld b
e co
nsid
ered
- nea
t, sk
illfu
l- t
ype
of ic
ing
or fr
ostin
g su
itabl
e fo
r dec
orat
ion
- mus
t be
edib
leC
HIF
FON
, SP
ON
GE
, AN
D A
NG
EL
CA
KE
S25
G
ener
al A
ppea
ranc
e- s
hape
: eve
nly
risen
, eve
n or
slig
htly
roun
ded
top
- col
our:
even
, lig
ht b
row
n25
I
nter
nal A
ppea
ranc
e- t
extu
re: fi
ne, e
ven
grai
n, fe
athe
ry, t
ende
r, sp
ringy
cru
mb
and
no tu
nnel
s- c
olou
r: un
iform
, cha
ract
eris
tic o
f typ
e of
cak
e50
Flav
our
- del
icat
e, n
o on
e fla
vour
too
pron
ounc
edFR
UIT
CA
KE
25
Gen
eral
App
eara
nce
- sha
pe: e
venl
y ris
en- c
olou
r: ev
en, n
o bu
rnt c
rust
25
Int
erna
l App
eara
nce
- eno
ugh
batte
r to
hold
frui
ts, e
tc. t
oget
her
- eve
n di
strib
utio
n of
frui
ts a
nd n
uts
- moi
st b
ut n
ot s
ticky
- hol
ds s
hape
whe
n se
rved
, not
cru
mbl
y50
F
lavo
ur a
nd A
rom
a- b
lend
ed, f
ruity
rath
er th
an s
picy
Page 102 [email protected] • www.hymersfair.com
- fre
ezer
jam
s do
not
requ
ire a
sea
l25
G
ener
al A
ppea
ranc
e- c
ondi
tion
of p
rodu
ct: n
atur
al c
olou
r, or
igin
al s
hape
, no
blem
ishe
s or
spo
ts- l
iqui
d: c
lear
, no
clou
dine
ss o
r sed
imen
t- p
ack:
attr
activ
e, u
nifo
rm p
iece
s; h
eads
pace
1.5
cm o
r Vi’
- pro
porti
ons:
1/3
liqu
id a
nd 2
/3 s
olid
s- c
onta
iner
: sui
tabl
e si
ze, c
lean
, cle
ar a
nd p
rope
rly s
eale
d25
Text
ure
- firm
, yet
tend
er; n
ot m
ushy
, cha
ract
eris
tic o
f the
type
of p
rodu
ct50
F
lavo
ur- a
s ne
ar to
nat
ural
as
poss
ible
JAM
S, C
ON
SE
RV
ES
, AN
D M
AR
MA
LAD
ES
Jam
- m
ade
from
who
le c
rush
ed o
r cho
pped
frui
t, je
lly-li
ke te
xtur
e bu
t sof
t and
eas
yto
spr
ead
Mar
mal
ade
- a te
nder
jelly
with
sm
all p
iece
s of
citr
us fr
uit e
venl
y di
strib
uted
thro
ugho
utC
onse
rves
- a
mix
ture
of f
ruits
and
som
etim
es in
clud
es n
uts
and/
or ra
ison
s25
G
ener
al A
ppea
ranc
e- c
olou
r: na
tura
l- e
ven
dist
ribut
ion
of fr
uit
- con
tain
er: s
uita
ble
size
, cle
an, c
lear
, and
pro
perly
sea
led
25
Te
xtur
e- c
hara
cter
istic
of t
he ty
pe o
f pro
duct
- jam
s: s
oft a
nd e
asy
to s
prea
d, n
o se
para
tion
of fr
uit a
nd ju
ice.
- con
serv
es: s
oft a
nd e
asy
to s
prea
d, th
inne
r con
sist
ency
than
jam
, siz
e of
fruits
and
nut
sca
n va
ry, n
o fre
e ju
ice.
- mar
mal
ades
: jam
or j
elly
-like
con
sist
ency
, mus
t con
tain
one
or m
ore
citru
sfru
its50
F
lavo
ur- n
atur
al fr
uit fl
avou
r- f
reez
er ja
ms
do n
ot re
quire
a s
eal
JELL
YJe
lly -
mad
e fro
m fr
uit j
uice
s25
G
ener
al A
ppea
ranc
e- c
olou
r: na
tura
l- c
larit
y: c
lear
- con
tain
er, r
equi
red
size
, cle
an, c
lear
, pro
perly
sea
led
25
Te
xtur
e- s
hake
s sl
ight
ly, re
tain
s sh
ape
- sm
ooth
, shi
ny c
ut e
dge
- aro
ma:
ple
asin
g, n
o ra
ncid
odo
urC
OO
KIE
S25
G
ener
al A
ppea
ranc
e- s
ize
and
shap
e: u
nifo
rm, a
ppro
x. 2
-21/
2 “ r
ound
- col
our:
even
25
Int
erna
l App
eara
nce
- cha
ract
eris
tic o
f the
type
of c
ooki
e- r
olle
d co
okie
s: te
nder
, cris
p, e
ven
crum
b- d
rop
cook
ies:
sof
t slig
htly
moi
st, t
ende
r- fi
lled
cook
ies:
tend
er, e
ven
crum
b; fi
lling
firm
eno
ugh
to h
old
shap
e- f
ruit
cook
ies:
moi
st, t
ende
r, ev
en d
istri
butio
n of
frui
t50
Flav
our
- cha
ract
eris
tic o
f the
type
of c
ooki
e- fi
lling
(if u
sed)
: mus
t com
plem
ent c
ooki
e- w
hite
cho
cola
te c
hips
acc
epte
d in
cho
cola
te c
hip
cook
ies
- flav
our s
houl
d be
cha
ract
eris
tic o
f the
food
and
not
ove
rpow
ered
by
any
one
ingr
edie
ntS
QU
AR
ES
AN
D B
AR
S25
G
ener
al A
ppea
ranc
e- s
ize
and
shap
e sh
ould
be
unifo
rm- s
quar
es -
appr
ox 1
1/2
” squ
are
- bar
s ar
e ap
prox
. 1 1
/2” x
l” re
ctan
gula
r- p
arty
squ
ares
/bar
s ar
e sm
alle
r tha
n re
gula
r squ
ares
/bar
s- s
houl
d be
cle
an c
ut, n
o ou
tsid
e ed
ges
25
Int
erna
l App
eara
nce
- goo
d pr
opor
tion
of fi
lling
to c
rust
and
top
- con
sist
ency
of s
quar
es/b
ars
shou
ld b
e ad
equa
te to
hol
d sh
ape
whe
n se
rved
50
Fla
vour
- cha
ract
eris
tic o
f the
squ
are/
bar
- filli
ng m
ust c
ompl
imen
t the
squ
are/
bar
- flav
our s
houl
d be
cha
ract
eris
tic o
f the
food
and
not
ove
rpow
ered
by
any
one
ingr
edie
ntC
AN
NE
D F
RU
ITS
Pre
serv
es -
who
le s
mal
l fru
it or
pie
ces
of la
rge
fruit
in th
ick
syru
pC
anne
d Fo
ods
and
Pre
serv
es- fl
ip ja
r ups
ide
dow
n an
d th
en u
p ag
ain.
Liq
uid
shou
ld re
mai
n cl
ear a
nd th
ere
shou
ldbe
littl
e di
sint
egra
tion
of th
e pr
oduc
t- t
est s
eal b
y re
mov
ing
the
scre
w b
and
- dis
qual
ify ja
rs if
ther
e ar
e an
y si
gns
of s
poila
ge- p
rope
rly s
eale
d ja
rs w
ill h
ave
a sl
ight
ly in
verte
d lid
, not
bul
ged
[email protected] • www.hymersfair.com Page 103
- not
gum
my,
stic
ky o
r rub
bery
50
Fla
vour
- nat
ural
frui
t flav
our
- fre
ezer
jelli
es d
o no
t req
uire
a s
eal a
nd a
re s
light
ly o
paqu
e in
stea
d of
cle
arP
ICK
LES
, RE
LIS
HE
S, K
ETC
HU
P, S
ALS
A, C
HU
TNE
Y &
DR
ES
SIN
GS
Rel
ish
- fine
ly c
hopp
ed v
eget
able
s, v
ineg
ar, s
ugar
, spi
ces
cook
ed to
a d
esire
d th
ickn
ess
Sal
sas
- flav
or o
f fru
it or
veg
etab
les
shou
ld n
ot b
e ov
erpo
wer
ed b
y sp
ices
and
hot
ness
Dill
Pic
kle
- any
var
iety
of v
eget
able
flav
oure
d w
ith d
ill25
G
ener
al A
ppea
ranc
e- c
olou
r nat
ural
- no
food
col
ourin
g- s
ome
relis
hes,
pic
kles
and
sal
sas
are
“no
cook
” rec
ipes
and
will
not
hav
e to
be s
eale
d.- c
larit
y: n
ot c
loud
y; s
omet
imes
sem
i-tra
nspa
rent
- uni
form
ity o
f mix
ture
: uni
form
and
med
ium
-siz
ed p
iece
s- c
onta
iner
: sui
tabl
e si
ze, c
lean
, cle
ar a
nd p
rope
rly s
eale
d- a
ppro
xim
atel
y 2/
3veg
etab
le a
nd 1
/3 b
rine
for p
ickl
es25
Text
ure
- cuc
umbe
r or m
ixed
veg
etab
le p
ickl
es: fi
rm, c
risp
- sw
eet p
ickl
es: fi
rm, y
et te
nder
, not
ove
rcoo
ked,
sm
ooth
syr
up- r
elis
hes:
uni
form
pie
ces
- ket
chup
: sm
ooth
, hea
vy c
onsi
sten
cy- c
hili
sauc
e, s
alsa
, chu
tney
: thi
ck a
nd c
hunk
y50
F
lavo
ur a
nd A
rom
a- p
leas
ing,
no
one
flavo
ur to
o pr
onou
nced
- aro
ma,
no
off o
dour
s or
mus
tines
sC
AN
DY,
FU
DG
E25
G
ener
al A
ppea
ranc
e- s
ize
and
shap
e: u
nifo
rm- f
udge
sho
uld
be c
lean
cut
- col
our:
char
acte
ristic
of t
he ty
pe o
f can
dy/fu
dge
25
Te
xtur
e- c
hara
cter
istic
of t
he ty
pe o
f can
dy/fu
dge
- car
amel
s: s
moo
th, n
o gr
aini
ness
, che
wy,
not
stic
ky- b
rittle
: sm
ooth
, har
d- f
udge
: sm
ooth
, no
grai
nine
ss, c
ream
y, s
oft b
ut fi
rm e
noug
h to
han
dle
50
Fla
vour
- flav
ourfu
l, no
t jus
t sw
eet;
no s
corc
hed
tast
e- fl
avou
r sho
uld
be c
hara
cter
istic
of t
he c
andy
/fudg
e, a
nd n
ot o
verp
ower
edby
any
one
ingr
edie
nt
SE
NS
IBLE
SN
AC
KS
50
Gen
eral
App
eara
nce
- siz
e an
d sh
ape:
sui
tabl
e fo
r the
type
of s
nack
- app
ealin
g- a
ttrac
tive
pres
enta
tion
and
crea
tivity
- var
iety
of c
olou
rs a
nd te
xtur
es50
N
utri
tiona
l val
ue- e
mph
asis
on
nutri
tious
, who
leso
me
food
s fo
llow
ing
Can
ada’
s Fo
od G
uide
- lim
ited
use
of fo
ods
high
in fa
t, su
gar a
nd s
alt
SP
EC
IAL
CLA
SS
ES
Way
s to
ser
ve ie
:- a
pple
s, c
hees
e, p
otat
oes.
, etc
.Ju
dged
by
the
sam
e cr
iteria
as
sens
ible
sna
cks.
QU
ILTS
HA
ND
QU
ILTI
NG
Sco
re F
or Q
uilts
25
Gen
eral
App
eara
nce
& D
esig
n20
C
olou
r, M
ater
ial
55
Wor
kman
ship
25
Gen
eral
App
eara
nce
& D
esig
n- a
ttrac
ts a
ttent
ion
(out
stan
ding
col
our,
desi
gn, e
tc.)
- nea
t, cl
ean,
no
chal
k, p
enci
l mar
ks o
r blo
od s
tain
s- n
o rip
plin
g ed
ges
-
no
bast
ing
thre
ads
or k
nots
sho
win
g on
fron
t or b
ack
- bac
king
sm
ooth
and
free
from
wrin
kles
-
no
penc
il or
ste
ncil
mar
king
s sh
ould
be
visi
ble
- a n
ew d
esig
n or
an
orig
inal
ada
ptat
ion
of a
n ol
d on
e as
opp
osed
to a
trad
ition
alad
apta
tion
of a
n ol
d de
sign
- any
inte
rest
ing
com
bina
tions
of l
arge
and
sm
all,
light
and
dar
k- d
esig
n of
qui
lting
sui
tabl
e to
des
ign
of q
uilt
( e.g
., ge
omet
ric q
uilti
ng d
esig
nco
mpl
imen
ts g
eom
etric
pie
cing
des
ign)
- sca
le a
nd p
ropo
rtion
of p
iece
s an
d sh
apes
rela
te to
eac
h ot
her a
nd to
siz
e of
qui
lt- o
ne fo
cal p
oint
, or e
ye tr
avel
s ar
ound
with
out a
nd n
ot o
ver t
he e
dge
- ple
asin
g pr
opor
tion
of b
orde
r to
rest
of q
uilt
- sca
llops
, pic
ots,
or a
dditi
onal
feat
ures
com
plim
ent d
esig
n of
qui
lt an
d qu
iltin
g- a
qui
lt or
qui
lted
artic
le m
ust h
ave
3 la
yers
, a fr
ont,
a fil
ling
and
a ba
ck20
C
olou
r &
Mat
eria
ls:
- attr
activ
e co
mbi
natio
ns- t
op a
nd b
ack
harm
oniz
e- p
rints
and
sol
ids
used
in p
leas
ing
rela
tions
hips
Page 104 [email protected] • www.hymersfair.com
- Out
er F
abric
s - g
ood
qual
ity, u
nifo
rm q
ualit
y- c
olou
r fas
t and
dur
able
to w
arra
nt ti
me
and
expe
nse
ofm
akin
g it
- no
varia
tion
in c
olou
r bet
wee
n pi
eces
of s
ame
fabr
ic- i
f nec
essa
ry, w
ill s
tand
was
hing
and
har
d us
e- s
elva
ge m
ust b
e cu
t off
- Thr
ead
- dur
able
- sui
tabl
e co
lour
- Fill
ing
- sm
ooth
and
eve
nly
dist
ribut
ed- s
uita
ble
wei
ght f
or a
rticl
e- s
houl
d la
unde
r wel
l‘
Wor
kman
ship
30
Qui
lting
:- s
ingl
e th
read
use
d- s
titch
es u
nifo
rm a
nd e
venl
y sp
aced
on
both
fron
t and
bac
k- i
f pie
ced
or a
ppliq
ued,
mor
e qu
iltin
g th
an “s
titch
ing
in th
e di
tch”
nee
ded
togi
ve te
xtur
e.- e
ven
thou
gh d
iffer
ent b
atts
(cot
ton,
pol
yest
er, w
ool,
silk
, bam
boo
and
blen
ds o
f the
se) h
ave
diffe
rent
min
imum
requ
irem
ents
for q
uilti
ng, q
uilti
nglin
es s
houl
d ne
ver b
e m
ore
than
4” a
part
in a
ny d
irect
ion.
10
Bor
ders
:- s
traig
ht a
nd e
ven
- if p
iece
d, s
eam
s in
cons
picu
ous
and
bala
nced
10
Bin
ding
and
Pic
ots
:- s
quar
e co
rner
s m
itere
d or
nea
tly c
onst
ruct
ed u
sing
alte
rnat
ive
met
hod
- all
bind
ing
padd
ed to
edg
e- s
epar
ate
bind
ing
is p
refe
rred
to th
e ba
ckin
g fa
bric
bei
ng b
roug
ht to
fron
t- i
f a s
epar
ate
bind
ing,
it s
houl
d be
cut
on
the
bias
rath
er th
an a
stra
ight
gra
inbi
ndin
g- s
epar
ate
bind
ings
sho
uld
be s
ewn
on to
p by
mac
hine
and
on
back
by
hand
- if t
he b
acki
ng is
bro
ught
to th
e fro
nt a
s bi
ndin
g it
shou
ld b
e ha
nd h
emm
ed- d
ark
bind
ing
bette
r tha
n lig
ht (d
oesn
’t sh
ow d
irt a
nd a
cts
as a
fram
e)5
Lini
ng:
- sho
uld
com
plem
ent t
op o
f qui
lt, h
ave
cent
re p
anel
with
spl
it pa
nel s
ewn
toou
ter e
dges
Pie
ced:
Des
ign
on to
p m
ade
by jo
inin
g pi
eces
of f
abric
toge
ther
with
han
d or
mac
hine
sea
ms
- may
be
join
ed b
y m
achi
ne- p
oint
s an
d co
rner
s m
eet
- blo
cks
line
up a
ccur
atel
y w
ith e
ach
othe
r
- sea
m a
llow
ance
trim
med
to 1
/4”
- sea
m a
llow
ance
s ar
e pr
esse
d to
war
d da
rker
fabr
ics
OR
dar
k se
ams
allo
wan
ces
are
trim
med
sm
alle
r tha
n lig
ht o
nes
if th
e se
am a
llow
ance
s ar
e pr
esse
dto
war
d th
e lig
hter
for e
asie
r con
stru
ctio
n an
d le
ss b
ulky
com
ers.
App
lique
d:D
esig
n of
top
mad
e by
app
lyin
g pi
eces
of f
abric
to a
noth
er b
ackg
roun
d fa
bric
, som
e¬tim
es w
ith m
achi
ne s
titch
ing
- raw
edg
e of
app
lique
turn
ed u
nder
and
stit
ched
- han
d ap
pliq
ue s
titch
es s
mal
l and
invi
sibl
e (b
lind
hem
min
g)- e
mbr
oide
ry s
titch
es m
ay b
e us
ed fo
r dec
orat
ion
only
- mac
hine
app
lique
stit
ches
eve
n an
d cl
ose
toge
ther
, with
no
raw
edg
e of
app
lique
show
ing
beyo
nd m
achi
ne s
titch
ing
- gra
in o
f app
lique
mat
ches
gra
in o
f bac
kgro
und
whe
n po
ssib
le- n
o sh
adow
of a
ppliq
ue s
eam
allo
wan
ces
show
ing
agai
nst b
ackg
roun
d- a
rt qu
ilts
(wal
lhan
ging
s) m
ay h
ave
the
raw
edg
es o
f the
app
lique
vis
ible
ifth
ey a
re w
ell s
titch
ed w
ith ti
ny m
achi
ne s
titch
es c
lose
to th
e ed
ges
to p
reve
ntfu
rther
rave
ling
and
loos
enin
g of
the
appl
ique
Em
broi
dere
d:H
as q
uilti
ng a
nd e
mbr
oide
ry a
s pr
inci
pal d
ecor
atio
ns- a
ttrac
tive
colo
ur c
ombi
natio
n of
thre
ads
and
fabr
ics
- em
broi
dere
d de
sign
and
qui
lting
des
ign
coor
dina
te- s
titch
es n
eat a
nd a
ccur
ate
- no
trans
fer l
ines
vis
ible
- no
knot
s or
car
ry-o
ver (
float
) thr
eads
vis
ible
Pie
ced
and
App
lique
d1.
Des
ign
is p
iece
d, th
en a
ppliq
ued
to q
uilt
OR
2.
P
arts
of t
he q
uilt
are
piec
ed a
nd p
arts
are
app
lique
d O
R3.
The
quilt
is p
iece
d an
d ap
pliq
ues
are
adde
d to
top.
Who
le C
loth
Prin
cipa
l dec
orat
ion
is c
reat
ed b
y th
e qu
iltin
g st
itch
itsel
f on
a pl
ain
solid
col
our
Pre
prin
ted
(Che
ater
Qui
lts)
Sta
mpe
d de
sign
top
with
no
adde
d pi
eces
, qui
lted
only
Qui
lted
Art
icle
s O
ther
Tha
n Q
uilts
a) B
ags,
Clo
thin
g, C
ushi
ons,
Wal
lhan
ging
s, T
able
Run
ners
- Use
sco
re fo
r han
dcra
fts. R
efer
als
o to
sco
re fo
r qui
lts w
hen
judg
ing
quilt
ing
tech
niqu
es.
b) C
omfo
rters
- if t
ied,
kno
ts s
ecur
e an
d at
tract
ive
(squ
are
knot
s)- i
f han
dqui
lted,
stit
ches
may
be
larg
er th
an fo
r reg
ular
qui
lt, b
ut m
ust b
e^
unifo
rm a
nd e
ven
on b
oth
side
s
[email protected] • www.hymersfair.com Page 105
- if m
achi
ne q
uilte
d, s
titch
ing
smoo
th w
ith n
o pu
cker
s- s
pace
bet
wee
n ro
ws
of q
uilti
ng m
ay b
e up
to 1
3 cm
(5”)
- thi
ck fi
lling
ext
ends
righ
t to
outs
ide
edge
c) Q
uillo
ws:
- cov
erin
g th
at fo
lds
into
a p
illow
- ref
er to
the
scor
ing
for q
uilts
whe
n ju
dgin
g qu
iltin
g te
chni
ques
- if l
iste
d in
the
sew
ing
sect
ion,
it d
oes
not h
ave
to b
e qu
ilted
unl
ess
stat
ed.
- if l
iste
d in
the
quilt
ing
sect
ion,
it m
ust b
e qu
ilted
d) M
inia
ture
qui
lts a
re a
ppro
xim
atel
y 96
” per
imet
er. T
hey
are
repr
esen
tatio
n of
ala
rge
quilt
and
ther
efor
e bl
ock
size
sho
uld
not b
e la
rger
than
3”
MA
CH
INE
QU
ILTS
Mac
hine
qui
lts a
re ju
dged
by
the
sam
e co
nstru
ctio
n cr
iteria
as
Han
d Q
uilts
Ther
e ar
e tw
o m
etho
ds o
f mac
hine
qui
lting
:Fr
ee-M
otio
n - c
urve
d de
sign
s co
nsis
ting
of lo
ops
and
vine
s an
d fa
ncy
mot
ifs. S
tippl
e qu
iltin
g is
free
mot
ion
quilt
ing
done
with
ver
y sm
all m
ean
derin
g st
itche
s cl
ose
toge
ther
to fi
ll in
a b
ackg
roun
d. T
hey
gene
rally
do
not c
ross
ove
r eac
h ot
her.
Mea
nder
ing
can
be s
mal
l and
clo
se to
geth
er a
ndca
n cr
oss
over
as
in lo
ops
and
circ
les.
Fan
cy m
otifs
suc
h as
feat
hers
and
cabl
es c
an b
e do
ne w
ith fr
ee m
otio
n.S
traig
ht L
ines
- Th
ese
can
be d
one
in th
e di
tch,
bes
ide
seam
line
s an
d/or
an
even
dis
tanc
e aw
ay fr
om s
eam
line
s an
d/or
in g
rids
to fi
ll in
a b
ackg
roun
d.‘’’
-
the
quilt
pat
tern
sho
uld
enha
nce
the
over
all d
esig
n- t
ensi
on s
houl
d be
adj
uste
d so
that
thre
ads
from
one
sid
e of
qui
lt do
not
sho
w o
n th
eot
her s
ide
- end
s of
thre
ad s
houl
d be
bur
ied
in q
uilt
- too
muc
h de
taile
d m
achi
ne q
uilti
ng o
bscu
res
the
piec
ed d
esig
n an
d m
akes
the
quilt
very
hea
vy- t
hrea
d us
ed s
houl
d no
t ove
rpow
er th
e qu
ilt d
esig
n- e
mbe
llish
men
ts s
houl
d be
app
ropr
iate
and
ser
ve a
pur
pose
to th
e de
sign
of t
he q
uilt
- bin
ding
sho
uld
be s
ewn
on th
e to
p by
mac
hine
and
fini
shed
on
the
back
by
hand
- mac
hine
qui
lting
mus
t be
visi
ble
- “no
stit
ch a
nd fl
ip”
JUD
GIN
G S
TAN
DA
RD
S F
OR
CLO
THIN
GS
ever
al c
hang
es in
clo
thin
g co
nstru
ctio
n te
chni
ques
hav
e oc
curr
ed in
the
last
few
year
s, a
mon
g th
em th
e av
aila
bilit
y to
hom
e se
wer
s of
:- s
ewin
g m
achi
nes
with
mor
e ca
pabi
litie
s (s
erge
r)- q
uick
fact
ory
met
hods
- tim
e-sa
ving
mat
eria
ls a
nd e
quip
men
t (i.e
. iro
n-on
inte
rfaci
ng)
- the
wid
e us
e of
kni
ts w
hich
requ
ire d
iffer
ent t
echn
ique
s an
d le
ss fi
nish
ing
Ther
e ar
e m
any
way
s fo
r a h
ome
sew
er to
ach
ieve
a d
esire
d ef
fect
. A ju
dge
shou
ldno
t rul
e ou
t an
unfa
mili
ar m
etho
d if
the
resu
lt is
of s
atis
fact
ory
qual
ity.
The
scor
ecar
d fo
r clo
thin
g ha
s be
en d
evel
oped
to re
flect
cha
ngin
g se
win
g pr
actic
es,
whi
le p
rese
rvin
g a
high
sta
ndar
d of
wor
kman
ship
.25
D
esig
n, C
olou
r, an
d M
ater
ials
- cho
ice
of d
esig
n, c
olou
r and
mat
eria
ls s
how
s cr
eativ
ity a
nd in
divi
dual
ity- u
p-to
-dat
e st
yle,
sui
tabl
e fo
r int
ende
d us
e- f
abric
, trim
s, n
otio
ns w
ell c
hose
n an
d co
mpa
tible
and
sui
ted
toin
tend
ed u
se o
f gar
men
t (co
nsid
er c
are
requ
ired)
50
Wor
kman
ship
judg
ed fr
om o
utsi
de o
f gar
men
t- c
lean
, wel
l pre
ssed
- gar
men
t cut
on
grai
n of
fabr
ic, a
nd n
ap o
f pat
tern
runn
ing
in s
ame
dire
ctio
non
eac
h pi
ece
- all
patte
rns
(pla
ids,
che
cks,
oth
er p
rom
inen
t des
igns
) mat
ched
- trim
s an
d fa
sten
ers
sew
n on
nea
tly a
nd s
ecur
ely
- top
stitc
hing
stra
ight
, eve
n, a
nd o
f cor
rect
leng
th- a
ccur
ate
cons
truct
ion
of d
etai
ls s
uch
as b
utto
nhol
es, b
elts
, poc
kets
, pla
cket
s,co
llars
, and
cuf
fs- z
ippe
r lie
s fla
t, is
cov
ered
, and
is a
ccur
atel
y st
itche
d- g
athe
rs e
venl
y di
strib
uted
- col
lar h
as s
harp
poi
nts
of id
entic
al le
ngth
- set
in s
leev
es s
moo
th o
ver c
ap w
ith n
o pu
cker
s- g
arm
ent h
angs
wel
l, no
puc
kers
or p
ulle
d ar
eas
due
to b
adly
fitti
ng li
ning
or
inco
rrec
tat
tach
men
t of l
inin
g an
d in
terfa
cing
- hem
are
a sm
ooth
with
no
puck
ers
or h
em s
titch
es s
how
ing
- sel
vage
edg
es s
houl
d be
rem
oved
25
Wor
kman
ship
judg
ed fr
om in
side
of g
arm
ent
- int
erfa
cing
and
lini
ng, i
f use
d, a
re a
sui
tabl
e ty
pe a
nd w
eigh
t for
out
er fa
bric
- sat
isfa
ctor
y m
etho
d us
ed to
app
ly in
terfa
cing
and
lini
ng- s
titch
ing
is o
f eve
n le
ngth
and
tens
ion
- sea
m fi
nish
, if n
eces
sary
, is
appr
opria
te to
gar
men
t fab
ric a
nd n
eatly
don
e- d
art s
titch
ing
tape
rs g
radu
ally
to n
othi
ng a
t poi
nt a
nd is
sec
urel
y fa
sten
ed- f
acin
gs a
re fl
at, s
moo
th, a
nd d
o no
t rol
l to
outs
ide
of g
arm
ent
- sea
ms
in c
olla
rs, f
acin
gs, e
tc. t
rimm
ed a
nd g
rade
d to
redu
ce b
ulk
- cur
ved
seam
s cl
ippe
d so
they
lie
flat a
nd n
o pu
cker
ing
occu
rs- h
em a
n ev
en w
idth
, sec
urel
y an
d su
itabl
y st
itche
dS
ER
GE
R w
ork
shou
ld b
e ne
at a
nd la
y fla
t, no
loos
e th
read
s or
ends
, sea
ms
fast
ened
or c
hain
ed o
ffS
MO
CK
ING
Fabr
ic s
houl
d be
sui
tabl
e in
text
ure,
wei
ght w
eave
and
des
ign.
Stit
ch te
nsio
n sh
ould
be
even
and
con
sist
ent
Page 106 [email protected] • www.hymersfair.com
Ple
ats
shou
ld b
e in
a n
atur
al p
aral
lel p
ositi
onS
moc
king
sho
uld
have
ela
stic
ity, n
ot ri
gid
or ti
ght
Gar
men
t sho
uld
be ju
dged
for c
onst
ruct
ion
as w
ell a
s sm
ocki
ngE
nglis
h S
moc
king
:- p
re-g
athe
red
pane
l of p
leat
s an
d sm
ocke
d, jo
inin
g pl
eats
toge
ther
in a
des
ign
- sm
ocki
ng s
houl
d ha
ve e
last
icity
- no
t rig
id o
r tig
htS
urfa
ced,
Hon
eyco
mb
or A
mer
ican
Sm
ocki
ng:
- not
pre
-gat
here
d- d
ots
irone
d on
bac
k of
fabr
ic- p
atte
rn is
des
igne
d an
d pl
eate
d at
sam
e tim
e, s
uch
as o
n gi
ngha
m o
rst
riped
mat
eria
lJU
DG
ING
STA
ND
AR
DS
FO
R H
AN
DC
RA
FTS
15
Gen
eral
App
eara
nce
- attr
acts
atte
ntio
n ( o
utst
andi
ng c
olou
r, de
sign
, etc
.)- n
eat,
clea
n, w
ell p
ress
ed if
requ
ired
- acc
urat
e di
men
sion
s (b
oth
side
s sa
me
leng
th e
tc.)
15
C
reat
ive
Des
ign
- cho
ice
of th
ese
show
s cr
eativ
ity a
nd in
divi
dual
ity- a
ppea
ling,
com
plem
ents
col
our a
nd m
ater
ial u
sed
- fun
ctio
nal;
suite
d to
use
of a
rticl
e- o
ne fo
cal p
oint
of i
nter
est i
n ar
ticle
20
C
olou
r &
Mat
eria
ls- s
uits
des
ign
and
use
of a
rticl
e- h
arm
onio
us c
olou
r sch
eme,
incl
udin
g ba
ckgr
ound
or f
ram
e- c
hoic
e su
ited
to u
se o
f arti
cle
(text
ure,
wei
ght,
care
requ
ired)
- com
plem
ents
cho
sen
desi
gn- u
se w
arra
nts
valu
e of
mat
eria
ls in
volv
ed50
W
orkm
ansh
ip- s
how
s kn
owle
dge
and
unde
rsta
ndin
g of
mat
eria
ls a
nd m
etho
ds u
sed
- wor
k fin
ishe
d ap
prop
riate
ly a
nd re
ady
for u
se (
mou
nted
, fra
med
, or
inco
rpor
ated
into
an
acce
ssor
y fo
r the
hom
e)- f
abric
mou
nted
or f
ram
ed o
n gr
ain
- nea
tnes
s of
con
stru
ctio
n- s
tabi
lity
- sui
tabi
lity
of m
ater
ial u
sed
Use
sug
gest
ions
for j
udgi
ng w
orkm
ansh
ip o
f eac
h sp
ecifi
c cr
aft i
n th
e fo
llow
ing
list.
Tole
Pai
ntin
g- O
ne s
troke
pai
ntin
g m
etho
d, w
here
by a
sin
gle
stro
ke is
use
d to
pro
duce
ale
af, s
crol
l, bi
rd, fl
ower
s et
c. o
f the
des
ign
- bru
shes
are
dou
ble,
and
trip
le lo
aded
to fo
rm th
e hi
ghlig
ht a
nd s
hado
w o
f
the
peta
l or l
eaf.
- alth
ough
the
brus
h ca
rrie
d on
e, tw
o, th
ree
or m
ore
colo
urs,
it w
ould
hav
eta
ken
only
one
stro
ke o
f the
bru
sh to
pro
duce
the
mor
e co
mpl
icat
ed s
hadi
ng- m
odem
tole
is d
one
on a
ny th
ing
incl
udin
g w
ood,
tin,
clo
th o
r chi
naFo
lk A
rt- e
leva
tes
an e
very
day
obje
ct fr
om th
e or
dina
ry to
the
spec
ial.
- can
invo
lve
Folk
lore
and
Leg
ends
from
var
ious
cul
ture
s- t
he d
esig
n is
mad
e fro
m p
atte
rns,
mot
ifs, t
echn
ique
s an
d m
ater
ials
use
dov
er a
nd o
ver s
uch
as d
ry b
rush
ing,
spl
atte
ring,
stro
kes,
dot
s, a
ntiq
uing
.- c
olou
rs a
re o
ften
vibr
ant
- pro
ject
sho
uld
be fi
nish
ed o
n th
e ba
ck w
ith e
ither
pai
nt o
r sta
in.
- atte
ntio
n sh
ould
be
paid
to s
hadi
ng a
nd s
moo
thne
ss, e
g. fa
cial
exp
ress
ions
,ha
ir, h
ands
and
clo
thin
g et
c.P
aper
Tol
e- t
he c
raft
of d
epth
, con
tour
and
per
cept
ion
- sha
ped
and
fold
ed p
aper
tran
sfor
min
g a
2 di
men
sion
al p
iece
of p
aper
into
a 3
dim
ensi
onal
cre
atio
n- a
pic
ture
is b
uilt
by c
uttin
g ou
t cer
tain
par
ts o
f diff
eren
t prin
ts o
f an
iden
tical
imag
e an
d sh
apin
g, la
yerin
g an
d gl
uing
the
piec
es to
the
base
of a
prin
t to
crea
te a
3 d
imen
sion
al e
ffect
- the
opt
ion
of a
pply
ing
a la
cque
r or g
laze
to th
e se
lect
ed a
reas
is o
ptio
nal t
ohi
ghlig
ht th
e 3
dim
ensi
onal
effe
ctS
crap
book
ing
- a s
tory
told
by
phot
os a
ndjo
urna
ling
-thre
e el
emen
ts a
re e
ssen
tial t
o a
scra
pboo
k pa
ge: t
hem
e, th
e ph
oto
and
the
jour
nalin
g-th
e th
eme
sets
the
tone
of t
he p
age
and
ever
ythi
ng o
n th
e pa
ge s
houl
d re
late
to th
e th
eme
-the
phot
o or
pho
tos
are
mai
n at
tract
ion
on th
e pa
ge-jo
urna
ling
tells
the
stor
y on
the
page
-con
side
r the
qua
lity
of th
e ph
otos
, the
use
of c
olou
r co-
ordi
natio
n an
d th
ecr
eativ
e de
sign
-whe
n ju
dgin
g sc
rapb
ooki
ng a
lway
s re
mem
ber t
he 5
W’s
(who
, wha
t, w
here
,w
hen
and
why
) and
of c
ours
e ho
w-e
very
scr
apbo
okin
g pa
ge s
houl
d be
in a
tran
spar
ent s
leev
e or
cov
ered
with
trans
pare
nt m
ater
ial o
f som
e ki
ndW
reat
h- c
ircle
or b
and
to m
ake
a de
cora
tion
- mec
hani
cs (e
i. oa
sis,
met
al fr
ame)
sho
uld
be c
ompl
etel
y co
vere
d- m
ust h
ave
appr
opria
te h
ange
r for
wei
ght o
f wre
ath
if hu
ng
[email protected] • www.hymersfair.com Page 107
Sw
ag- n
ot a
circ
le- s
uita
ble
to h
ang
on a
ver
tical
sur
face
- 3 d
imen
sion
al- m
echa
nics
sho
uld
be c
ompl
etey
cov
ered
.G
uide
lines
for
Judg
ing
Hom
e Fu
rnis
hing
s an
d A
cces
sori
es in
Whi
ch S
ewin
g is
the
Mai
n C
onst
ruct
ion
Met
hod
- stra
ight
, eve
n m
achi
ne s
titch
ing
- nea
t, ev
en, i
nvis
ible
han
d st
itchi
ng u
sing
sin
gle
thre
ad- i
nner
sea
ms
trim
med
, gra
ded,
clip
ped
whe
re n
eces
sary
- cor
ners
mitr
ed w
here
nec
essa
ryW
OO
DE
N C
RA
FTS
Woo
d C
arvi
ng -
wor
kman
ship
don
e by
han
d- o
ne p
iece
of w
ood
used
to m
ake
a fin
ishe
d ar
ticle
Woo
den
Art
icle
s - j
udge
d on
sm
ooth
ness
and
fini
sh- c
ut b
y m
achi
ne o
r han
d to
ol- c
an b
e m
ore
that
1 p
iece
of w
ood
inla
id o
r joi
ned
Woo
den
entri
es s
houl
d be
judg
ed o
n sm
ooth
ness
and
fini
sh-w
ell s
ande
d (w
hen
appl
icab
le)
-cut
by
mac
hine
or h
and
tool
25
Gen
eral
App
eara
nce
- attr
acts
atte
ntio
n- w
ell p
ropo
rtion
ed- a
ccur
ate
dim
ensi
ons
25
Col
our,
Mat
eria
l & D
esig
n- s
uita
bilit
y of
woo
d us
ed fo
r the
pro
ject
- cho
ice
of m
ater
ial u
sed
suite
d to
arti
cle
(text
ure,
wei
ght,
care
requ
ired)
50
Wor
kman
ship
- wor
k fin
ishe
d pr
oper
ly e
g. s
crew
nai
l hol
es fi
lled
prop
erly
(if a
pplic
able
)- n
eatn
ess
of c
onst
ruct
ion
- fini
sh p
rope
rly a
pplie
d- i
f scr
oll s
aw u
sed,
pat
tern
sho
uld
be c
onsi
sten
t (do
es n
ot a
pply
to w
ood
carv
ing)
PH
OTO
GR
AP
HY
25
Impa
ct &
Sty
le- d
oes
it ca
tch
your
atte
ntio
n- i
s it
real
and
nat
ural
- ins
ight
and
app
roac
h- u
se o
f im
agin
ativ
e th
ough
t- c
larit
y / f
ocus
50
Com
posi
tion
- bal
ance
, pla
cem
ent o
f prim
ary
and
seco
ndar
y su
bjec
ts- g
ood
rhyt
hm o
f col
our a
nd d
esig
n- c
reat
ive
use
of c
olou
r- d
oes
it te
ll a
stor
y10
Pre
sent
atio
n- d
oes
the
size
and
col
our o
f mou
ntin
g or
mat
ting
(if re
ques
ted)
mee
t req
uire
men
tsof
indi
vidu
al fa
irs15
L
ight
ing
- effe
ctiv
e us
e of
ligh
t as
it re
late
s to
sub
ject
- doe
s it
prov
ide
shap
e an
d te
xtur
e- d
oes
light
ing
crea
te d
esire
d ef
fect
NE
ED
LE C
RA
FTS
- any
cra
ft do
ne b
y ne
edle
- but
tons
and
zip
pers
use
d sh
ould
be
suita
ble
for t
ype
of y
arn
used
- if a
join
is n
eces
sary
, yar
n sh
ould
be
splic
ed, n
ot ti
ed- i
f in
knitt
ed c
lass
, one
row
of c
roch
etin
g is
allo
wed
eg.
At t
he e
dge
25
Gen
eral
App
eara
nce
- nea
t and
cle
an- a
ccur
ate
dim
ensi
ons
- wor
k fin
ishe
d pr
oper
ly25
D
esig
n &
Mat
eria
l- y
am s
uita
ble
for p
atte
rn u
sed
- har
mon
ious
col
our s
chem
e- n
eedl
es a
nd y
arn
com
patib
le50
W
orkm
ansh
ip- e
last
icity
of c
ast o
n an
d ca
st o
ff st
itche
s an
d bu
tton
hole
s- u
nifo
rm s
titch
es a
nd te
nsio
n- y
arn
ends
are
sec
urel
y fa
sten
ed &
hid
den
- flat
sea
ms
done
by
need
le w
eavi
ng, c
roch
et o
r slip
stit
ch- a
ccur
ate
patte
rnC
roch
etin
g, K
nitt
ing,
and
Tat
ting
(incl
udes
han
d or
mac
hine
kni
tting
, bro
omst
ick,
hairp
in, a
nd b
obbi
n la
ces)
- not
ove
r pre
ssed
or fl
atte
ned
- sof
t, fir
m, a
nd e
last
ic- u
nifo
rm s
titch
es a
nd te
nsio
n- a
ccur
ate
patte
rn- s
ize
of n
eedl
es o
r hoo
k ap
prop
riate
to a
rticl
e- s
eam
s do
ne b
y ne
edle
wea
ving
, cro
chet
, slip
stitc
h- s
eam
s an
d jo
inin
g no
t too
tigh
t, ar
ticle
lies
flat
Page 108 [email protected] • www.hymersfair.com
- ela
stic
cas
t-on
and
cast
-off
stitc
hes
- yar
n en
ds s
ecur
ely
fast
ened
and
wel
l-hid
den
- trim
s ne
atly
and
sec
urel
y ap
plie
dK
nitt
ing:
Fair
Isle
: Dia
mon
d S
tar a
nd d
oubl
e cr
oss
patte
rns
form
the
basi
s of
all
fair
isle
des
igns
.Tr
aditi
onal
Fai
r Isl
e de
sign
s ra
rely
con
tain
mor
e th
an tw
o di
ffere
nt c
olou
rs in
one
row
and
the
sam
e co
lour
s ra
rely
run
over
mor
e th
an th
ree
row
s.N
ordi
c: (I
cela
ndic
, Sca
ndin
avia
n )-
Yoke
pat
tern
, no
side
or s
leev
e se
ams.
May
hav
epa
ttern
abo
ve c
uff a
nd w
aist
ban
d.A
rgyl
e: P
laid
ove
rall
or in
des
ign
abov
e rib
bing
. Dia
mon
d bl
ocks
ove
rlaid
with
strip
s, tw
o or
mor
e co
lour
s.A
rron
, Fis
herm
an K
nit:
Com
bina
tion
of d
iam
onds
, cab
les
and
rope
twis
ts, u
sual
lyon
reve
rse
stoc
king
stit
ch.
vari
egat
ed W
ool:
mor
e th
an o
ne c
olou
r on
a co
ntin
uous
stra
nd o
f yam
Sol
id C
olou
r: o
ne c
onst
ant c
olou
r on
the
stra
nd o
f yam
Mul
ticol
oure
d or
Mor
e Th
an O
ne C
olou
r: m
ay u
se v
arie
gate
d w
ool o
r sev
eral
solid
col
our y
ams
unle
ss c
larifi
ed in
the
fair
book
Inta
rsia
: a m
etho
d of
kni
tting
with
a n
umbe
r of c
olou
rs in
whi
ch a
sep
arat
e le
ngth
of
yam
is u
sed
for e
ach
area
of c
olou
r as
oppo
sed
to d
iffer
ent y
ams
bein
g ca
rrie
d at
the
back
of t
he w
ork.
Cus
hion
s - A
pply
sew
ing
guid
elin
es a
s w
ell a
s th
ose
for j
udgi
ng c
reat
ive
top
of c
ushi
on(fo
r exa
mpl
e, c
andl
e w
icki
ng, c
ross
-stit
ch, e
tc.)
- siz
e: 2
0” a
nd u
nder
- cus
hion
cov
er c
an b
e ea
sily
cle
aned
- stu
ffing
or f
orm
fills
cus
hion
nic
ely
and
goes
into
com
ers,
not
stu
ffed
too
tight
ly- t
rim: s
uita
ble
for f
abric
use
d - n
eatly
atta
ched
- no
puc
kers
, etc
.N
eedl
epoi
nt o
n ca
nvas
(inc
lude
s pe
tit p
oint
, gro
spoi
nt, b
arge
llo, a
nd q
uick
poi
nt)
- yar
n si
ze re
late
d to
mes
h si
ze o
f can
vas
- may
be
fram
ed w
ith o
r with
out g
lass
- stit
ches
not
pre
ssed
flat
- stit
ches
all
slan
t in
sam
e di
rect
ion
- eve
n st
itche
s th
roug
hout
- no
hole
s, n
o ca
nvas
or s
tam
ped
patte
rn v
isib
le- n
o lo
ng fl
oat t
hrea
ds o
r kno
ts o
n ba
ck- b
lock
ed w
ith s
traig
ht ro
ws
and
squa
re c
orne
rsE
mbr
oide
ry o
n M
ater
ial (
tradi
tiona
l, cr
eativ
e, c
rew
el, c
andl
ewic
k, c
ross
-stit
ch)
- nea
t, ev
en s
titch
es, n
ot to
o tig
ht o
r too
loos
e- e
nds
fast
ened
sec
urel
y- n
o tra
nsfe
r mar
ks v
isib
le- b
ackg
roun
d fa
bric
sm
ooth
, no
puck
ers
- acc
urat
e st
itche
s- n
o lo
ng th
read
end
s or
long
floa
t thr
eads
on
back
- wel
l blo
cked
, not
pre
ssed
flat
- can
dlew
icki
ng- f
renc
h or
col
onia
l kno
ts e
ven,
firm
, and
uni
form
thro
ugho
ut- b
ackg
roun
d fa
bric
wel
l pre
ssed
- no
float
thre
ads
visi
ble
Cou
nted
Cro
ss-S
titch
or
Sta
mpe
d C
ross
-Stit
ch- a
ll to
p st
itche
s m
ust g
o in
sam
e di
rect
ion
- tw
o st
itche
s, o
ne o
ver t
he o
ther
form
ing
a cr
oss
or X
- may
be
fram
ed w
ith o
r with
out g
lass
Rib
bon
Em
broi
dery
- sam
e te
chni
ques
app
ly a
s em
broi
dery
on
mat
eria
lN
eedl
e P
oint
- ca
nvas
has
to b
e co
vere
dP
etitp
oint
- ca
nvas
not
nec
essa
rily
all c
over
ed- o
ver 1
6 m
esh
per i
nch
Gro
spoi
nt (r
egul
ar) 8
to 1
4 m
esh
per i
nch
Qui
ckpo
int -
3 to
7 m
esh
per i
nch
(rug
can
vas)
Rug
s, H
ooke
d- a
ll m
ater
ial o
f sim
ilar w
eigh
t- a
ll m
ater
ial r
equi
re s
ame
clea
ning
met
hod
- eve
n lo
ops
- lie
s fla
t with
no
buck
ling
- bou
nd o
r tap
ed e
dges
- bac
king
not
vis
ible
whe
n ru
g on
floo
r- c
ircul
ar b
indi
ng g
athe
red
even
ly o
r eas
ed ra
ther
than
ple
ated
- sm
all,
neat
, dur
able
, inv
isib
le h
and-
sew
n st
itche
sS
tuff
ed T
oys
and
Dol
ls- s
oft,
was
habl
e, s
afe,
chi
ld p
roof
- firm
ly s
tuffe
d in
all
corn
ers
- all
trim
s an
d pa
rts fi
rmly
atta
ched
- eye
s sh
ould
be
embr
oide
red
or s
elf-l
ocki
ng- n
o lo
ose
thre
ad e
nds
- fur
pile
pul
led
away
from
sea
ms
- dec
orat
ive
dolls
and
toys
- do
not
nee
d to
be
child
pro
ofW
eavi
ng- s
traig
ht e
dges
- firm
, eve
n te
nsio
n- t
hrea
d en
ds w
orke
d in
and
hid
den
- acc
urat
e de
sign
or p
atte
rn
[email protected] • www.hymersfair.com Page 109
Afg
han
- a th
row
bla
nket
, not
a b
edsp
read
- frin
ge (i
f use
d) s
houl
d be
ade
quat
e, a
ttrac
tive,
eve
nly
trim
med
and
wel
l kno
tted
Bab
y A
fgha
n or
Sha
wl:
Min
imum
: 92
cm x
92
cm. (
36” x
36”
)La
p A
fgha
n: M
inim
um 9
2 cm
x 1
02 c
m. (
36” x
40”
)C
hick
en s
crat
ch o
r Te
neri
ffe
- em
broi
dery
wor
ked
over
a g
ingh
am fa
bric
to p
rodu
cea
lacy
des
ign.
Sta
r mot
ifs a
re p
opul
ar.
Cre
ativ
e S
titch
ery
- sug
gest
s or
igin
al d
esig
n w
ith n
o pa
ttern
to fo
llow
. How
ever
, if
no k
its a
re to
be
acce
pted
, thi
s sh
ould
be
spec
ified
Lace
Net
Dar
ning
- w
eavi
ng o
r dar
ning
on
squa
res
of s
peci
al n
et to
cre
ate
desi
gns
with
a la
ce lo
okS
oft S
culp
ture
- a
stuf
fed
artic
le m
ade
with
an
oute
r cov
erin
g of
inte
rlock
kni
t or
jers
ey. C
hara
cter
istic
s (fa
cial
feat
ures
etc
.) ar
e cr
eate
d w
ith s
titch
es.
Doi
ly: 1
2” a
nd u
nder
Cen
trep
iece
: ove
r 12”
JUD
GIN
G S
TAN
DA
RD
S F
OR
DIS
PLA
YS
20
Gen
eral
App
eara
nce
- nea
t- c
orre
ct s
pelli
ng, p
rope
r gra
mm
ar u
sed
- effe
ctiv
e an
d ha
rmon
ious
col
our s
chem
e- d
ispl
ay p
rope
r am
ount
of m
ater
ial (
i.e.,
not c
lutte
red)
25
Pow
er to
Att
ract
and
Hol
d A
tten
tion
- orig
inal
idea
s- e
ffect
ive
use
of c
olou
r- p
oste
rs a
ttrac
tive
and
artic
les
suita
ble
- lay
out i
nter
estin
g en
ough
to e
ncou
rage
vie
wer
s to
read
the
entir
e st
ory
40
Mes
sage
- sim
ple,
cle
ar, c
ompl
ete,
and
con
vinc
ing
- all
parts
sup
port
one
cent
ral t
hem
e- a
ll ite
ms
and
idea
s in
exh
ibit
are
logi
cally
con
nect
ed- a
ppro
ach
to s
ubje
ct is
inte
rest
ing
and
appr
opria
te- e
ncou
rage
s a
chan
ge o
f pra
ctic
e- h
as e
duca
tiona
l val
ue- i
mpo
rtant
poi
nts
are
emph
asiz
ed15
Q
ualit
y of
Mat
eria
ls- p
oste
rs e
asy
to re
ad- h
igh
stan
dard
pro
duct
s us
ed (e
.g.,
wel
l-mad
e an
d ne
atly
pre
ssed
clo
thin
g ite
ms)
- goo
d ba
ckgr
ound
mat
eria
ls u
sed
- per
isha
ble
item
s ar
e fre
sh (a
ll fo
od a
ttrac
tivel
y di
spla
yed
and
cove
red
with
trans
pare
nt p
aper
)
Page 110 [email protected] • www.hymersfair.com
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Sunday Starting at 1pm
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Robert Buys
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