2015 Great Northern Fair Premium Book

44

Premium Book

July 15-19, 2015

43

42

Agriculture - Horticulture…...

YOUTH DIVISION

This division is for youth 14 years and younger at fair time. Put your age in

upper right hand corner of the entry tag.

CLASS 62 - ARRANGEMENTS Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon

Exhibitor is allowed up to 10 unlike items.

Lot Number: 1 - 10

DEVELOPMENTALLY DISABLED DIVISION

CLASS 63 - AGRICULTURAL DISPLAY

Premium: 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon


Lot Number: 1 - 10

CONTENTS

Things You Need to Know……..……………………………4 &7

Competitive Exhibits………………………………….................5

Entries……………………………………………………………5

Exhibitors……………………………………………………….. 6

Judging and Awards……………………………………………...6

Professional and Amateur..……………………………................6

Exhibit Removal…………………………………………………7

Culinary Arts Department………………………………………..9

Culinary Arts: Youth…………………………………………....16

Home Arts Department……………………………………..…..20

Home Arts: Youth………………………………………………25

Arts - Crafts - Photograph Department…………………………27

Arts - Crafts - Photograph Department: Youth…………………32

Floriculture Department………………………………………...34

Floriculture Department: Youth………………………………...37

Agriculture - Horticulture Department………………………....38

Agriculture - Horticulture Department: Youth……………...….42

4

THINGS YOU NEED TO KNOW

PLEASE READ CAREFULLY

The General Rules and Regulations which follow have been established for the

protection and convenience of all concerned.

1. Fair Management reserves the sole and absolute right to construe their

own rules and regulations and to determine arbitrarily, all matters and

differences in regards thereto.

2. Fair Management reserves the right to formulate and announce rules to

meet emergencies that may arise during the Fair and to judge all matters

arising from the Fair after it is held.

3. Fair Management will not be responsible for the loss of any article or

animals exhibited at the Fair or while at the Fair, nor will it accept the

responsibility for the safe return of any exhibit to the owner, although due

care and caution will be exercised to prevent any damage or loss.

4. Every article upon the grounds shall be under the control of the Fair

Management, but while every precaution will be taken for the safekeeping

of the same, neither The Great Northern Fair board, its officers or agents

will be responsible in case of any loss, due to fire, theft, damage, or

accident that may occur.

5. “FOR SALE” signs can not be placed on any exhibit entered for

competition.

6. Fair Management reserves the right to direct and regulate the parking of

all vehicles or conveyances within the Fairgrounds and to direct where

they shall be driven therein. It may prohibit the running of automobiles,

motorcycles, bicycles, scooters and /or etc. in any section of the Grounds

whenever it is opinion common safety demands it.

7. Under no circumstances will any person or firm be allowed to place any

advertising matter upon buildings, trees or any other place on the grounds,

nor will it be permitted to distribute matter outside of the place assigned to

them, such as handbill, flyers, heralds, tac cards, etc. Noise makers will be

regulated, noise to the point of nuisance on the grounds will be considered

a violation.

8. Fair Management reserves the right to remove and exclude from the fair

grounds any person or person whom it may deem undesirable, or shall

otherwise become offensive.

9. Space is NOT provided for vehicles to be parked at your exhibit booth or

building.

10. All deliveries of supplies may be made up until 1 hour before opening

each day.

continued…..

41

CLASS 58 - CORN

Premium:1st-$3.00; 2nd-$2.00; 3rd-White Ribbon

Exhibitors are allowed up to 10 unlike items.

Lot Number: 1 - 10

CLASS 59 - NEW DIMENSION FOR AGRICULTURE


Using fresh or dried fruit, vegetables or grain or a combination of all to depict

the theme in creating beauty, harmony, expression, and simplicity. All entries

must be finished since the previous fair.


Lot Number: 1 - 10

CLASS 60 - MISCELLANEOUS


The exhibit must have been grown in North Central Montana by a resident

since the previous fair.


Lot Number: 1 - 10

CLASS 61 - HERBS


40

Agriculture - horticulture continued…

CLASS 54 - POTATOES


Display four (4) potatoes on Styrofoam plate and place in plastic bag (no saran

wrap). For large potatoes display only one.


Lot Number: 1 - 10

CLASS 55 - THRESHED GRAIN


One quart constitutes an exhibit.


Lot Number: 1 - 10

CLASS 56 - SHEAF GRAINS


All sheaf grains, forage crops, and grasses must be exhibited in attractive

bundles 3 to 4 inches in diameter with two ties. Do not strip leaves.


Lot Number: 1 - 10

CLASS 57 - CURED FORAGE


Short Bales, not over 18”- 24” (trip the bale arm).


Lot Number: 1 - 10

5

11. Glass containers are NOT ALLOWED on the grounds.

12. Alcoholic beverages are NOT ALLOWED on the grounds except in the

beer garden.

13. The Fair recycles paper and cans. Please cooperate, break down your

cardboard boxes, put them and aluminum cans in recycle containers

provided.

For more information call 265-7121 or write:

Fair Office

315 4th St.

Havre, MT 59501

Premium books are available at the Hill County Courthouse, and the Fair

Office.

Open Class competitive exhibits, school exhibits, and 4-H exhibits are an

important part of our fair. Premium money paid to exhibitors exceeds

$8,000.00. You too, can enter the competitive exhibits division. It’s easy, very

rewarding, and it’s lots of fun!

ENTRIES

1. Entries in the Open Division are open to the world, no longer limited to

Hill County residents.

2. Entries must be the work of the EXHIBITOR.

3. No exhibit item shall be entered in more than one number.

4. An exhibitor can enter ten item’s per class number. Every entry must be

made in the name of the bonafide owner and completed since the previous

Fair. An entry otherwise for the purpose of perpetrating a fraud will not be

allowed to compete and no premiums awarded to such an entry will be

paid.

5. ENTRY TAGS are to be filled in by the exhibitor and checked by the

Superintendent. The Superintendent reserves the right to place exhibits in

their proper category.

6. ENTRY DAY for all departments in Open Class Exhibits: Monday, July

13, 5:00 –8:00 pm and Tuesday, July 14, 8:00am - 7:00pm. Entry tags are

available at the Hill County Courthouse. To speed up the entry process and

the judging, Fair personnel only will be permitted in certain areas of the

Exhibit Building. These areas will be marked.

COMPETITIVE EXHIBITS

6

7. There are no ENTRY FEES in the Open Class Division.

8. Fair Management reserves the right to reject any entries offered.

9. Entries MUST be the work of the exhibitor.

10. Exhibits can not be removed prior to 4:00pm on the last day of the fair.

EXHIBITORS

Exhibitors are allowed up to 10 unlike entries relating to the project guidelines

in each of the classes.

JUDGING AND AWARDS

1. Judging of Open Class Exhibits will be Wednesday.

2. Spectators are not allowed to observe the judging. .

3. When an exhibit is not deemed worthy, the Judge may refuse to award a

premium whether there is competition or not in the class. The Judge will

determine all placing and their decision is final.

4. A premium will be paid according the awards as shown in the judges

book. The record in the judges book will be final.

5. Premium money will be paid in cash and made available Saturday at noon

in each department. Each exhibitor must present their entry tab to each

respective department in which they entered and placed, and sign the

release form attached to the payment envelope.

6. Premium money not picked up by August 1, will go back into the

Premium Budget.

NO PREMIUM MONEY WILL BE MAILED.

39

Agriculture-Horticulture continued…..…

Emphasis among the factors of condition type and uniformity will vary among

vegetables and fruit species.

Stem length for displaying fruits and vegetables will vary; usually it does not

add or subtract from the value of the vegetable.

Careless harvesting can remove the stem and also take part of the flesh from

the vegetable so leaving some of the stem may be important.

If fruits and vegetables are to be displayed effectively they must be clean.

Additional information can be obtained from you local Extension Office.

Size is important to the extent that specimen should be large enough to be

usable.

CLASS 52 - VEGETABLES


Display appropriate amount of vegetables on Styrofoam plates and place in

plastic bags (no saran wrap). Extra large single vegetable exhibits do not need

a plate.


Lot Number: 1 - 15

CLASS 53 - FRUIT


Display an appropriate amount of small fruits and berries in jars that are well

ventilated. Display larger fruits on Styrofoam plates and put in plastic bags (no

saran wrap).


Lot Number: 1 - 15

38

SENIOR DIVISION

1. The general rules and regulations of the fair Board found elsewhere in this

premium book also apply to this department.

2. All produce must be grown in North Central Montana within the current

year and cared for by a North Central Montana resident.

3. Bring in new categories of anything unusual for exhibition.

4. One entry per lot number.

5. Exhibitors with 10 entries must enter before 6:00pm.

HINTS FOR EXHIBITORS

Condition, type, and uniformity are three main

things judges look for:

Condition includes the choice stage of maturity for intended use, tenderness,

or toughness, size, cleanliness, freedom from damage preparation, and freedom

from defects caused by insects, diseases and any other things.

Type includes trueness in shape to varietal name and the degree of roughness

or smoothness.

Uniformity includes the factors of consistency in type, color, size, and quality.

AGRICULTURE - HORTICULTURE

DEPARTMENT COMMUNITY CENTER

7

PROFESSIONAL AND AMATEUR

The Amateur and Professional lot numbers are separated in order to encourage

everyone to enter exhibits and to keep amateur exhibitors from having to

compete against teachers or others who sell their items or services.

Professional: Anyone who accepts money or a fee for their work or services,

including teaching and/or instructing of same. This would also include anyone

accepting money or a fee for their cooking, baking, sewing or other craft,

including teaching and/or instructing of same.

Amateur: Anyone who does not derive any income from their work nor teach

a class pertaining to the exhibit.

EXHIBIT REMOVAL

All competitive exhibits MUST remain for the entire fair. They may be

removed from 4:00pm - 5:30pm, Sunday or the following week during regular

business hours, or by making arrangements with the fair office as to when

someone will be available. Your cooperation is appreciated and it allows our

late Sunday Fairgoers to enjoy them. Thank you!

YOUTH ENTERIES

4-H exhibitors are encouraged to enter items in both the 4-H divisions and the

youth divisions of the Open Class Exhibits.

SENIOR DIVISION

1. The general rules and regulations of the Fair board elsewhere in this

premium book will apply in this department.

2. The portion of classes 1 through 8, with the exception of class 5, not used

for display must be picked up by 5:00pm Thursday or it will be discarded

or sold with the funds going towards fairground improvements.

3. Check each class for exhibit regulations as any infraction will mean

disqualification. No preservatives or commercial mixes can be used. Certo

THINGS YOU NEED TO KNOW

8

is fruit pectin and may be used.

4. Jars may be opened in close competition when considered necessary by

the judges.

5. One entry per lot number and only in lot numbers listed.

6. No one can enter in both Amateur and Professional in the same class nor

the same time in adult and children’s division.

7. Exhibitors may not enter more than 10 unlike entries for each class.

8. Exhibitors with 10 or more entries must enter before 6:00 p.m

CULINARY ARTS DEPARTMENT

COMMUNITY CENTER

37

Floricuture continued…

YOUTH DIVISION

CLASS 50 - FLOWERS


Boy and girls up to 18 years old at fair time, please put your age in upper

right hand corner of entry tag. Flowers must be taken care of by the exhibitor.

Exhibitors are allowed up to10 unlike items.

Lot Number: 1 - 10

CLASSIC 51 - ARTISTIC ARRANGEMENT


Boys and girls up to 18 years old at fair time, put your age in upper right

hand corner of entry tag.

An artistic design is the arranging of the elements of fresh dried and other

material according to the principles of design to create beauty, harmony,

expression, and simplicity. Exhibitor is free to use any type of material or

container they wish in order to carry out their artistic design. Accessories are

permitted in all classes. NO SILK FLOWERS.


Lot Number: 1 - 10

36

CLASS 47 - FLOWERS


Each exhibitor is allowed up to10 unlike items.

Lot Numbers: 1 - 10.

CLASS 48 - ARTISTIC ARRANGEMENTS


An artistic arrangement is the arranging of the elements of fresh dried and the

material according to the principles of design to create beauty, harmony,

expression, and simplicity. The exhibitor is free to use any type of material or

container they wish in order to carry out their artistic design. NO SILK

FLOWERS. Accessories are permitted. Exhibitors please give your

arrangements a “title”.

Exhibitors are allowed up to 10 items.

Lot Number: 1 - 10

CLASS 49 - MISCELLANEOUS DIVISION


Exhibitors are allowed up to 10 items.

Lot Number: 1 - 10

9

CULINARY ARTS

CLASS 1 - YEAST BREADS

Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon

Bread should be so completely baked that when pressed upon it will spring out

immediately upon release of pressure. An excellent loaf of bread should be

uniform in color and oblong in shape. The flavor should be agreeable to taste,

with no suggestion of sourness. The crumbs should be slightly moist and ten-

der, yet not crumbling when compressed and light in color. The crust of a

standard loaf should be tender and of medium thickness. One loaf of bread

shall constitute an entry. The loaf is to be placed in a clear plastic bag.

NO COMMERCIAL MIXES.

Exhibitors are allowed up to 10 unlike entries.

Lot Numbers: 1 - 10

CLASS 2 - QUICK BREADS


One loaf shall constitute an entry, unless otherwise indicated. No paper liners

on muffins.


Lot Numbers: 1 - 10

CLASS 3 - ROLLS


Four (4) rolls per entry on small paper plate in clear plastic bag with twist tie.


Lot Numbers: 1 - 10

10

CLASS 4 - CAKES


Commercial cake mixes are not allowed.

Cakes are three main types: Butter; Sponge; Fruit

All well made cakes are properly baked:

♦Uniform thickness and color

♦Even baked top and sides

♦Even grain, fine and delicate texture

♦Well-balanced flavor

Cakes should be:

Butter: Golden brown in color light in weight in proportion to ingredients

Sponge: Light brown I color, tender, loose in texture and velvety

Fruit: Dark brown in color, not too full of fruit

Cakes are to be placed on a foil covered card board and placed in a plastic bag.

If danger of sweating will ruin the appearance of cake the exhibitor can ask the

superintendent to open or remove the bag.


Lot Numbers: 1 - 10

CLASS 5 - CAKES: DECORATED


Cakes will not be cut. Can be a dummy cake.


Lot Numbers: 1– 10

CLASS 6 - PASTRIES OF ALL NATIONS


Place exhibit on paper plate or card board and put in clear plastic bag. Include

the Nation or Country on entry tag.


Lot Numbers: 1– 10

35

DEFINITIONS

Bloom: Individual flower terminating in a stem.

Spike: Florets attached directly to the main axis at close intervals.

Spray: Side-flowering growth consisting of one stem with or without a

central flower.

Stem: More than one flower carried by one stem and does not include a

separate stem growing from the main stem.

HINTS FOR EXHIBITING FLOWERS

♦ Select flowers that are coming to full bloom, not flowers that are already in

full bloom.

♦ If a flower is to remain fresh throughout the exhibit period, it must be cut no

later than the day before it is to be exhibited.

♦ It is generally recognized that afternoon cutting is advisable especially late

afternoon, at the time the greatest amount of sugar is in the leaves. As

soon as the flowers are placed in water, they take up enough to overcome any

apparent wilting.

♦ Placing stems in water 110 degrees is usually best: afterwards specimens

should be placed in a cool room until the water comes to room temperature.

♦ Cut stems cleanly at an angle with a sharp knife and place at once in deep

water.

♦ Flowers should be kept in deep water eight to twelve hours or overnight.

Foliage below the water line should be removed.

♦ Flowers or branches with woody stems should be crushed or pounded before

being placed in deep water.

♦ Any flower with a milky or colorless fluid in their stems may be seared

with a flame or the stem end placed in boiling water

several minutes.

♦ Protect the blossom end by wrapping in newspaper.

Each exhibit is allowed two (2) stems, sprays, clusters,

spikes per item.

34

Arts, Crafts, Photography continued…


CLASS 46 - CRAFTS

Premium: 1st-$3.00; 2nd-$2.00: 3rd-White Ribbon


Lot Number: 1 - 10

SENIOR DIVISION

1. The general rules and regulations of the Fair Board found elsewhere in this

Premium Book also apply to this department.

2. All flowers and arrangements must be grown or made by amateurs (see

page 10 for definition of amateur)

3. Exhibitors will supply and be responsible for all containers and

accessories. Please put name on the bottom of the container.

4. The Superintendent shall have the right to remove, at any time, from the

hall any exhibit or parts of exhibit which may become unsightly.

5. Extraneous material added for decorative purposes will not be considered.

6. No artificial flowers or foliage may be used unless otherwise specified.

7. One entry per lot number.


FLORICULTURE DEPARTMENT

COMMUNITY CENTER

11

Culinary arts continued……

CLASS 7 - COOKIES, BARS AND DOUGHNUTS


Four (4) constitute an entry placed on a paper plate in a clear plastic bag with

twist tie or ziplock.


Lot Numbers: 1 - 10

CLASS 8 - PIES


NO CREAMS OR MERINGUE PIES

The crust of pies should be flaky and tender, well-browned and of uniform

thickness (about 1/8 inch). The upper crust of two-crust pies should have

adequate and evenly distributed air spaces to allow for escape of steam. One-

crust pie should be well browned, but tender.

Fillings should be of uniform thickness and texture throughout the pie and a

consistency to cut and hold shape. Flavor is given the most consideration of

both crust and filling. One pie constitutes an entry.

Place pies in an 4” or larger disposable pie pan in plastic bag or clear wrap.

NO commercial fillings or crusts. Must be made from scratch.


Lot Numbers: 1 - 10

SECTION B - CANNING-PRESERVES

Jars may be in quart, pint or half pint size. Jars must be filled. Exhibit must

have been canned within the year by the person entering the. ALL jars (not the

lids) must be labeled and affixed to the jar as to the contents, the method of

processing and dated. This includes pickles. Vegetables and meats are to be

pressure canned. Use current U.S.D.A. regulations.

12

Canning-preserves continued…

CLASS 9 - CANNED VEGETABLES, MEATS, SAUCES


Vegetables must be placed in standard canning jar and sealed with a standard

lid or they will be disqualified. One pint standard jar or one quart standard jar

constitutes an entry. ALL jars must be labeled as to contents, method of

processing, and date/year canned.


Lot Numbers: 1 - 10

CLASS 10 - CANNED FRUIT


Fruits must be placed in standard canning jar and sealed with a standard lid or

they will be disqualified. One pint standard jar or one quart standard jar




Lot Numbers: 1 - 10

CLASS 11 - JELLIES AND SYRUPS


Jellies and syrups must be exhibited in 1/2 or pint regulation jars. NO

PARAFFIN. A good jelly is clear, almost transparent, but is firm enough to

stand up when un-molded, tender but not gummy. ALL jars must be labeled as

to contents, method of processing, and date/year canned. One jar constitutes an

entry.


Lot Numbers: 1 - 10

33

CLASS 43 - PHOTOGRAPHY

YOUTH THROUGH 18 YEARS OLD


No pictures larger than 11 X 14 inches, including frame or mat. Photography

will not be accepted unless mounted on stiff cardboard or matted. Item is not to

be regular school work. Put age in upper right hand corner of entry tag.


Lot Numbers: 1 - 5

A. PETS D. WILDLIFE

B. FLORAL E. SCENIC

C. PEOPLE F. STILL LIFE

CLASS 44 - BUILDING BLOCKS

YOUTH THROUGH 18 YEARS OLD


Due to interest and lack of space it is necessary to have the exhibits covered

with clear plastic entered in this class. The exhibit is to be placed on a firm

base or box that is no larger than 2 inches in length, width or higher than the

item. Remember the exhibits are on tables so construct the container so the

little people can see them. Item is not to be regular school work. Put age in

upper right hand corner of entry tag, at time of fair.


Lot Numbers: 1 - 10

CLASS 45 - SCOUTS


A project or display pertaining to Scouts or Brownies.

Cub Scout add a CS to your lot number, Boy Scout add a BS to

your lot number, Brownie add a B to your lot number, Girl Scout

add a GS to your lot number.


Lot Number: 1 - 10

32

Arts-Crafts-Photography continued…

YOUTH DIVISION

CLASS 41 - ART


Place your age in upper right corner of the entry tag.

Youth: ages 7-9 are allowed up to 10 unlike items.

Lot Numbers: 1 - 10

Youth: ages 10-12 are allowed up to 10 unlike items.

Lot Numbers: 1 - 10

Youth: ages 13-18 are allowed up 10 unlike items.

Lot Numbers: 1 - 10

CLASS 41-A WOODWORKING

Premium 1st $2.00; 2nd -$1.00; 3rd-White Ribbon

CLASS 42 - CRAFT


The exhibit is to be placed on a firm base or box that is no larger than 2 inches

in length, width or higher than the item. Remember the exhibits are on tables,

construct the container so the little people can see them. Item is not to be regu-

lar school work. Put age, at fair time, in upper right hand corner of entry tag.

Youth: up to 12 years old are allowed up to 10 unlike items.

Lot Number: 1 - 10

Youth: 13 - 18 years old are allowed up to 10 unlike items.

Lot Numbers: 1 - 10

13

Culinary Arts: Canning-preserves continued…

CLASS 12 - JAMS-PRESERVES-MARMALADES


Jams are made from crushed fruits cooked with sugar until the mixture is more

or less homogenous and thick. Well-ripened, yet sound berries and soft-fleshed

fruit like apricots, peaches and plums make good jam.

Preserve is product consisting of whole small fruits or pieces of larger fruits

cooked in a syrup until clear and suspended within it all or part of the fruit pulp

and the sliced peel. It is prepared for pulpy fruits, preferably those that contain

pectin. Citrus fruits are especially desirable because of their flavor and pectin

content.

Conserves are jam-like products which contain a mixture of fruits, generally

including orange or lemons and raisins and often nuts.

Butters are pulped fruit cooked with sugar until the mixture has a homogenous

thick consistency that is soft enough to spread easily when cold.

Jams, preserves or marmalades must be exhibited in standard 1/2 pint or pint

jar, sealed with no paraffin, properly labeled with product and the date canned.

One jar constitutes an entry. ALL jars must be labeled as to contents, method

of processing, and date/year canned.


Lot Numbers: 1 - 10

Frozen Jams: Exhibit in standard 1/2 pint or pint jar, sealed with standard

lid with no paraffin, or freezer container properly labeled with product and the

date canned. One container constitutes an entry. ALL containers must be la-

beled as to contents, method of processing, and date/year canned.


Lot Numbers: 9 - 21

14

Culinary Arts……..

CLASS 13 - PICKLES-RELISH


Pickles may be exhibited in any size standard canning jar properly labeled with

standard lids, sealed.

Relish and sauce must be exhibited in standard on-half pint or pint jars sealed

with standard lids and properly sealed. One jar constitutes an entry. ALL jars

must be labeled as to contents, method of processing, and date/year canned.


Lot Numbers: 1 - 10

CLASS 14 - HOMEMADE CANDY


Place exhibit on small paper plate in clear plastic bag or clear wrap.

Amateur exhibitors are allowed up to 10 unlike entries.

Lot Numbers: 1 - 10

Professional exhibitors are allowed up to 10 unlike entries.

Lot Numbers: 9 - 21

CLASS 15 - MICROWAVE COOKING


Place exhibit on small paper plate in clear plastic bag or clear wrap.


Lot Numbers: 1 - 10

Enjoy the Great Northern Fair

31

Section B - Crafts continues……

CLASS 36 - HOBBIES FOR 65+



Lot Numbers: 1 - 10

CLASS 37 - HOLIDAY


Professionals please add a P to your lot number.


Lot Numbers: 1 - 10

CLASS 38 - HOME HOBBIES




Lot Numbers: 1 - 10

CLASS 39 - LEATHER




Lot Numbers: 1 - 10

CLASS 40 - WOOD




Lot Numbers: 1 - 10

30

CLASS 32 - OTHER



Lot Number: 1 - 5

CLASS 33 - BEADWORK




Lot Number: 1 - 10

CLASS 34 - CERAMIC FROM MOLD




Lot Number: 1 - 10

Section B - Crafts

15

Culinary Arts……..

CLASS 16 - COOKING, OTHER


All canned items must be exhibited in standard jars sealed with standard lids,

one jar will constitute an entry. ALL jars must be labeled as to contents,

method of processing, and date/year canned.

Eggs are to be exhibited in an egg carton, one dozen will constitute any entry.

Other items not mentioned are to be exhibited on a stiff paper plate.

Noodles must be completely dry and displayed in a plastic bag on a paper

plate. State whether hand or machine cut.


Lot Numbers: 1 - 10

CLASS 17 - DEHYDRATION


Dehydrated fruits, vegetables, herbs and jerky should be displayed on a paper

plate in a clear plastic bag . Leathers are to be rolled and placed in a clear

plastic bag.


Lot Numbers: 1 - 4

16

YOUTH DIVISION

Sweepstakes Award for Youth Division

Any youth through 14 years of age at fair time is automatically eligible for

the Youth Sweepstakes award. A plaque is awarded to the youth receiving the

most points for their entries in this department. Any ties will be broken by the

decision of a team of judges.

CLASS 18 - BAKED GOODS

Premium: 1st-$3.00; 2nd $2.00; 3rd-White Ribbon

Youth through 14 years old at fair time, put your age in right hand corner

of entry tag.

The portion of these exhibits not used for display can be picked up by 5:00pm,

Thursday. Those exhibits not picked up will be discarded or sold with the

funds going toward fairground improvements.

Breads are to be placed in a clear plastic bag or clear wrap. Cakes are to be

placed on a foil covered cardboard one inch larger than the cake in a plastic

bag . Decorated cakes are not cut. Put cookies and bars on new foam/paper

plates in a plastic bag . DO NOT us paper liners on muffins.

Size of entry: Bread-1 loaf Cake-1 cake Cookies-4


Lot Numbers: 1 - 10

CLASS 18-A - CAKE DECORATING

Premium 1st-$3.00; 2nd $2.00; 3rd-White Ribbon

CLASS 19 - CANDY

Premium: 1st-$3.00; 2nd $2.00; 3rd-White Ribbon

Place exhibit on a new paper plate and put in a clear plastic bag.


Lot Numbers: 1 - 10

CULINARY ARTS

29

Arts - Crafts - Photography continued….

CHALK CRAYON PASTEL



Lot Numbers: 1 - 10

Pen or Ink



Lot Numbers: 1 - 10

Mixed Media



Lot Numbers: 1 - 10

CLASS 31 - PHOTOGRAPHY Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon



Lot Numbers: 1 - 5

A. PETS D. WILDLIFE

B. FLORAL E. SCENIC

C. PEOPLE F. STILL LIFE

28

CLASS 27 - ACRYLIC PAINTING

Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon



Lot Numbers: 1 - 10

CLASS 28 - WATERCOLOR




Lot Numbers: 1 - 10

CLASS 29 - FREE HAND DRAWING


Charcoal or Pencil



Lot Numbers: 1 - 10

17

Culinary Arts Youth Division continued…

CLASS 20 - DEHYDRATION

Premium: 1st-$3.00; 2nd-$2.00; 3rd White Ribbon

Place exhibit on new paper plate and put in a clear plastic bag with 4 pieces for

each category.


Lot Numbers: 1 - 10

CLASS 21 - MICROWAVE COOKING

Premium: 1st-$3.00; 2nd-$2.00; 3rd White Ribbon

Place four (4) pieces on new small paper plate in a clear plastic bag or 1 cup

for display.


Lot Numbers: 1 - 10


CLASS 22 - BAKED GOODS Premium: 1st-$3.00; 2nd-$2.00; 3rd White Ribbon

Place exhibit on a new paper plate and put in a clear plastic bag. Judging on the

Danish System.

Size of entry: Bread - 1 loaf Cake - 1 cake Cookies - 4


Lot Numbers: 1 - 10

18

YOUTH DIVISION SECTION B

CANNING-PRESERVES

Jars may be in quart, pint or half pint size. Jars must be filled. Exhibit must

have been canned within the year by the person entering the. ALL jars (not the

lids) must be labeled and affixed to the jar as to the contents, the method of

processing and dated. This includes pickles. Vegetables and meats are to be

pressure canned. Use current U.S.D.A. regulations.

CLASS 23 - CANNED VEGETABLES, MEATS, SAUCES


Vegetables must be placed in standard canning jar and sealed with a standard

lid or they will be is disqualified. One pint standard jar or one quart standard

jar constitutes an entry. ALL jars must be labeled as to contents, method of



Lot Numbers: 1 - 10

CLASS 24 - CANNED FRUIT


Fruits must be placed in standard canning jar and sealed with a standard lid or

they will be disqualified. One pint standard jar or one quart standard jar



CLASS 25 - JELLIES AND SYRUPS


Jellies and syrups must be exhibited in 1/2 or pint regulations jars. NO

PARAFFIN. A good jelly is clear, almost transparent, but is firm enough to

stand up when un-molded, tender but not gummy. ALL jars must be labeled as

to contents, method of processing, and date/year canned. One jar constitutes an

entry.


27

1. The general rules and regulations of the Fair board found elsewhere in this


2. All paintings must be framed and ready for hanging with screw eyes and

wire attached and carry the weight of the picture, (no staples, yarn, etc.).

3. Photography must be mounted on stiff cardboard with hangers for

hanging, no frames.

4. Artwork, other than painting, must be mounted on stiff cardboard with

hangers for hanging on wall.

5. Failure to follow the regulations governing exhibiting in this department

could mean disqualification.

6. No one can enter in both Amateur and Non-Amateur in the same class.


SENIOR DIVISION

Section A - Fine Arts

Entries will be judged according to the following criteria:

►Composition

►Color

►Originality

►Technique

Entries not appropriate to the category may be judged down. Written critiques

will be given whenever possible.

CLASS 26 - OIL PAINTING




Lot Numbers: 1 - 10

ARTS - CRAFTS - PHOTOGRAPHY

DEPARTMENT

COMMUNITY CENTER

26

CLASS 24 - WEARABLE ART/CREATIVE ART



Lot Numbers: 1 - 10


SECTION B - NEEDLEWORK

CLASS 25



Lot Numbers: 1 - 10

19

Culinary Arts Youth Division continued…...

CLASS 26 - JAMS-PRESERVES-MARMALADES


Jams are made from crushed fruits cooked with sugar until the mixture is more

or less homogenous and thick. Well-ripened, yet sound berries and soft-fleshed

fruit like apricots, peaches and plums make good. Jam.

Preserve is product consisting of whole small fruits or pieces of larger fruits

cooked in a syrup until clear and suspended within it all or part of the fruit pulp

and the sliced peel. It is prepared from pulpy fruits, preferably those that

contain pectin. Citrus fruits are especially desirable because of their flavor and

pectin content.

Conserves are jam-like products which contain a mixture of fruits, generally

including orange or lemons and raisins and often nuts.

Butters are pulped fruit cooked with sugar until the mixture has a homogenous

thick consistency that is soft enough to spread easily when cold.

Jams, preserves or marmalades must be exhibited in standard 1/2 pint or pint

jar, sealed with standard lid with no paraffin, properly labeled with product and

the date caned. One jar constitutes an entry. ALL jars must be labeled as to

contents, method of processing, and date/year canned.


Lot Numbers: 1 - 10

Frozen Jams: must be exhibited in standard 1/2 pint or pint jar, sealed with

standard lid with no paraffin, properly labeled with product and the date caned.

One jar constitutes an entry. ALL jars must be labeled as to contents, method

of processing, and date/year canned.


Lot Numbers: 9 - 21

CLASS 27 - PICKLES-RELISH


Pickles may be exhibited in any size standard canning jar properly labeled,

with standard lids, sealed.

Relish and sauce must be exhibited in standard one-half pint or pint jars sealed

with standard lids and properly sealed. One jar constitutes an entry. ALL jars

must be labeled as to contents, method of processing, and date/year canned.


Lot Numbers: 1 - 10

20

1. The general rules and regulations of the Fair board found elsewhere in this


2. Garments will be disqualified if not freshly washed or cleaned after

wearing or using.

3. Fair reserves the right to reject any article not suitable for exhibition.

4. No one can enter in both Amateur and Professional in the same class.

5. Entries shall be the work of the exhibitor and completed after the previous

fair.

6. Exhibitors with 10 or more entries must enter before 6:00pm.

HINTS FOR EXHIBITOR

»Excellence in sewing is determined in part by width and evenness in size of

seams, hems, band and gathers.

»Stitches should be fastened.

»Bastings removed and everything neatly finished.

»In appearance, the work should be neatly pressed, and the materials suitable

for the garment in which it is used.

»Knit and crocheted items must be clean and blocked (preferably

professionally blocked); threads finished off and ready for judging.

POINTS LOOKED AT BY THE JUDGES ARE:

Workmanship

Suitability of article to purpose

Beauty and originality of design

Harmony of color and material

HOME ARTS DEPARTMENT

COMMUNITY CENTER

25

Home Arts…...

CLASS 21 - WEARABLE ART/CREATIVE CLOTHING


The exhibitor may have purchased or made the garment or article that is

decorated. Judging will be based on how well the artwork enhances the article.


Lot Numbers: 1 - 10

HOME ARTS

YOUTH DIVISION

Section A - Sewing

CLASS 22 - HOME SEWING


Open to youth up to 14 years old. Put your age in upper right hand corner

of entry tag. Enter number of years sewing in upper left hand corner of

entry tag.


Lot Numbers: 1 - 10



Open to youth 14 to 18 years old. Put your age in upper right hand corner

of entry tag. Enter number of years sewing in upper left hand corner of

entry tag.


Lot Numbers: 1 - 10

24

CLASS 16 - SWEATERS



Professional please add a P to your lot number.

Lot Numbers: 1 - 10

CLASS 17 - TABLECLOTHS OR LARGE CENTERPIECE



Lot Numbers: 1 - 10

CLASS 18 - VANITY SET OR SCARF



Lot Numbers: 1 - 10

CLASS 19 - MEN AND WOMEN 65 YEARS AND UP



Lot Numbers: 1 - 10

CLASS 20 - WEARABLE ART/CREATIVE CLOTHING


The entire garment or article must be the work of the exhibitor. The quality of

construction and the manner in which the artwork transforms a simple garment

or article into a pleasing individual boutique item will be considered when

judging.


Lot Numbers: 1 - 10

21

HOME ARTS - SENIOR DIVISION

Section A - Sewing


Premium:1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Lot Number:



Lot Numbers: 1 - 10

CLASS 2 - CHILDREN’S CLOTHING




Lot Numbers: 1 - 10

CLASS 3

DOLLS, ANIMALS, DOLL CLOTHES, STUFFED




Lot Number: 1 - 10

CLASS 4 - HOLIDAY DELIGHTS

Premium 1st-$3.00; 2nd$2.00; 3rd-White Ribbon

Items must be constructed with over 50% of machine or hand sewing.


Lot Number: 1 - 10

22

CLASS 5 - RECYCLED GARMENTS


Recycled garments are anything made from old jeans, fabric or anything that

can be recycled.


Lot Numbers: 1 - 10

CLASS 6 - AFGHANS



Lot Numbers: 1 - 10

CLASS 7 - QUILTED COVERINGS



Lot Numbers: 1 - 10

CLASS 8 - CROCHETING



Lot Numbers: 1 - 10

CLASS 9 - KNITTING



Lot Numbers: 1 - 10

CLASS 10 - EMBROIDERY



Lot Numbers: 1 - 10

23

Home Arts-Senior Division-Section A-Sewing continued….

CLASS 11 - MISC. FANCY WORK



Lot Numbers: 1 - 10

CLASS 12 - PILLOW CASES



Lot Numbers: 1 - 10

CLASS 13 - PILLOW OR CUSHION COVERS



Lot Numbers: 1 - 10

CLASS 14 - PICTURES-WALL HANGINGS


Pictures must be framed and ready for hanging with screw eyes and wire at-

tached. Wall hangings must be ready for hangings. Wall hanging/picture will

be considered small if the square, circle, oblong design is six inches or less, all

other will be a large hanging. Wall hanging size items should have a 4” sleeve

in back.


Lot Numbers: 1 - 10

CLASS 15 - QUILTS


Wall hanging size items should have a 4” sleeve in the back.


Professional quilters please add a P to your lot number.

Lot Numbers: 1 - 10

Documents

2015 Great Northern Fair Premium Book