NAME: TEACHER: GRADE:

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The University of Tennessee Extension Houston County Office, P. 0. Box 188 -Erin, TN 37061 931/289-3242 (Tel) 931/289-3987 (Fax) http://houston.tennessee.edu (Website)

Office Location: Room 4, 31 E. Main Street Houston County Courthouse Basement Office Hours: 8:00 am. -4:30 pm., Closed 12:00 - 1:00 p.m. (Lunch) Monday through Friday Extension Staff: Sheila Settles, Extension Agent & Director Laurie Mobley, Extension Agent sssettles@utk.edu lbmobley@utk.edu

Doris Wilson, TNCEP - Program Assistant Robin Freeman, Admin. Support Assistant dvwilson@utk.edu rvfreeman@utk.edu

American Pledge I pledge allegiance to

the Flag of the United States of America and to the republic for which it stands, one nation

under God, Indivisible, with liberty and justice for all.

4-H Pledge

I pledge, My HEAD to clearer thinking, My HEART to greater loyalty,

My HANDS to larger service, and My HEALTH to better living, For my club, my community, my country, and my world!

The 4-H Motto

To Make the Best Better

The 4-H Emblem The National 4-H Emblem is a green four leaf clover with a white "H" on each leaf.

The H's stand for HEAD, HEART, HANDS, and HEALTH. The four-leaf clo-

ver signifies "good luck"

4-H Groups Explorer -4th Grade Junior - 5-6th Grade

Jr High -7-8th Grade Sr High -9-12th Gade

The 4-H Colors Green & White

WHITE symbolizes purity and high ideals. GREEN is nature's most common color and represents youth, life, and growth.

Welcome to the LARGEST Youth Organization in the world!

Houston County 4-H Clubs

2008-2009 Club Activities Clubs meet: October -November: January-April

September 4th Grade Ag. Day-Poultry Show - Lamb Show—Hog Show– Heifer Show, Fair October Enroll and Elect Officers, receive project information, 4th grade Ag. Poster Contest November Public Speaking Contest December Burley Tobacco Show January 4-H Poster Contest February Bread baking Contest March Demonstration Contest - 4-H Congress-Chick Chain begins April Dairy Poster Contest—Horse Judging April/May Houston Co. Beef Show/Clarksville Area Better Beef Show Summer Camps, Babysitting class, Judging Team Training and competitions, sewing class

My Club Officers Are: President:____________________________________ Vice President: _______________________________ Secretary:____________________________________

My 4-H Projects Are: 1. _________________ 2._________________ 3. _________________ 4._________________

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3 4-H Public Speaking

When preparing your speech, keep three basic steps in mind:

PLAN Decide on the purpose of your speech. Do you want to get action, inform or entertain? After you've decided on your purpose, you need to select a topic.

ORGANIZE Make an outline for your speech usually you should divide your speech into three parts A. Introduction B. Body C. Conclusion. Jot down notes

on 3"x 5" cards. (Visuals are not permitted in 4-H speeches) PRACTICE You should practice your speech several times just as you plan to do it in

front of your audience. Practice using your note cards while standing. Practicing in front of a mirror helps you to correct your posture and

appearance. Grade Topic Time Limit 4th Subject is OPEN to the discretion of the speaker 1-2 minutes 5th Subject is OPEN to the discretion of the speaker 2-3 minutes 6th Subject is OPEN to the discretion of the speaker 3-4 minutes 7th & 8th Subject is OPEN to the discretion of the speaker. 3- 5 minutes 9th-12th All speeches should relate in some way to the member’s Experiences in 4-H 3-7 minutes and/or to things learned in 4-H. (It should be a PROMOTIONAL speech for 4-H) Each contestant will also give an Extemporaneous speech on a designated topic. Not to exceed 2 minutes 4-H Public Speaking Score Card

Points to Consider Possible Points

A. Speaker - 1. Appearance 10

2. Use of language: (Good Presentation, vivid, meaningful, articulation, grammar) 20

3. Projection to Audience: (volume, clear, distinct, pleasing voice, eye contact) 10

4. Well Prepared 15

B. Subject Matter and Composition 1. Well organized 10

2. Information: (Accurate, complete, up-to-date, appropriate) 10

3. Good Introduction and conclusion 10

C. Results 1. Effect on audiences 15

TOTAL POINTS 100

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1. Your poster must be about 4-H. You may show what you think 4-H is, what you do in 4-H, or what you think 4-H does for young people. 2. Posters can only be submitted by enrolled members. 3. Each 4-H member may submit 1 posters only. 4. Posters can be either vertical or horizontal. 5. Posters must be 14" x 22" (½ sheet of poster board.) 6. Choose a catchy slogan or idea related to 4-H. 7. Make the art work relate to the slogan or idea that you choose. You may use drawings, paintings, cutouts, magazine pictures, etc. to decorate your poster. 8. You may use water colors, inks, crayons, charcoal, oils, etc... to add color to your poster. 9. DO NOT USE well known cartoon figures such as Charlie Brown, Bugs Bunny, or Poke'mon, etc. 10. No 3-D POSTERS!!! 11. On the back of your posters, write: Name, School, Address. Age, Grade,

Teacher 1. Use large enough lettering to be read across the room. 2. Use simple lettering not fancy style. 3. Write words across the page, not up and down. 4. Make all your letters the some color. 5. Use a color combination that is easy to read. Here are some examples; Black on Yellow -White on Emerald Green -Black on White -Navy Blue on Yellow - Green on White- Red on White -Navy Blue on White - Yellow on Black

Poster Art Contest

4-H Poster Score sheet A INFORMATION GIVEN AND IDEA EXPRESSED (50 points) 1. Theme 25 2. Simplicity 10 3. Originality 5 Comments B ART, DESIGN, LETTERING (40 points) 1. Pleasing, composition, attractive 10 2. Dynamic, eye-catching, original 10 3. Neat, easily read lettering 10 4. Use of color 10 Comments

C. CONSTRUCTION (10 points) 1. Materials, Texture, shape, size 5 2. Durable enough to withstand shipping 5

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The purpose of this event is to teach you how to measure ingredients, follow direc-tions and see how different ingredients make different forms of bread! Here are some suggestions for 4-H Bread baking Contestants: 1. Bake the bread yourself, This is a contest for 4-H'ers, not for parents or older

"Helpers" 2. Use any recipe you like, some recipes are listed below for those who don't have access to a

cookbook. Don't use mixes or commercially prepared products, however you may use self- rising flour.

3. Bring your entries on a disposable plate. 4. Let your bread cool completely before you wrap it to bring to the County Bread baking contest. 5. Put your name on a small piece of paper and place it with your bread.

Divisions for the Bread baking Contest 4th Grade - Cookies (3) 5th Grade - Corn bread, corn muffins (3) 6th Grade -Biscuits (3) 7th &.8th Grade - Fruit/Nut Bread (½ loaf) 9th - 12th Grade - Yeast (½ loaf)

SCORECARD FOR JUDGING BISCUITS & MUFFINS

Possible Score 100

Excellent Good Fair Needs Improving

OUTSIDE APPEARANCE-Crust -uniformly or evenly brown except for slightly darker top crust than side crust; free from yellow or brown spots; tender, fairly smooth crust

15

Shape -Uniform and good size for product; free from bulges on sides or top; slightly rounded top and fairly straight side for muffins

15

Volume -Almost twice the volume; fine crumb, not doughy or crumbly

20

Color-uniform and normal for ingredients (kinds of flour, liquid, sweetening, amount of egg, etc.) with no brown or yellow spots -creamy white for most

10

FLAVOR-Pleasing, well-blended with no decided taste of salt, fat, soda, baking powder, spices, etc

20

BREAD BAKING CONTEST

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6 RECIPES Chocolate Chip Cookies (4th Grade) ½ cup fat ½ cup granulated sugar 1¼ cups Flour(plain) ¼ cup brown sugar ¼ teaspoon salt ½teaspoon soda 1 egg, beaten 16-ounce package 1 tablespoon water Chocolate chips ½ teaspoon vanilla ½ cup nuts, chopped Cream fat and sugar. Add egg, water, and vanilla. Beat well. Add flour sifted with salt and soda. Stir choco-late and nuts into mixture. Drop from tea-spoon, 2 inches apart, on unoiled baking sheet. Bake at 375•F, 20 minutes. Ap-proximately 36 cookies. Sugar Cookies ½ cup fat 1 teaspoon flavoring ¼ cup sugar 1¼ cup Flour ¼ teaspoon salt ¼ teaspoon baking powder 1 egg 1 tablespoon milk or cream Mix ingredients. Chill dough. 1/16 inch thick. Cut Into desired shapes. Place on lightly oiled baking sheet, and sprinkle with sugar. Bake 425"F for 5 to 7 minutes. Approximately 30 2½ inch cookies. For variety, add spices, chocolate, nuts, or raisins in quantities and combinations desired.

Cornbread Muffins (5th Grade) 2 cups self-rising cornmeal ¼ cup melted shortening 1½ cups Buttermilk Heat oven to 450! F., hot oven. Grease and heat muffin pan measure meal into mixing bowl. Add shortening and buttermilk. Stir to blend thoroughly. Pour the batter' into hot greased pans. Fill muffin pans two-thirds full. Bake 15-20 minutes.

Biscuits (6th Grade) 2 cups sifted self-rising flour ¼ cup shortening b cup milk Heat oven to 450• F. ut shortening in to flour un-til particles are as fine as coarse meal. Add milk and mix quickly with a fork. Turn dough out on Lightly floured board of pastry cloth and knead just until smooth. Roll out and cut with floured cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes. Note: When using plain flour, add 2½ tea-spoons baking powder and 3/4 tea-spoon salt.

Banana Nut Loaf (7th & 8th grade) b cup sugar a cup shortening 2 eggs ¼ teaspoon Soda ¾ milk ½ Cup chopped nuts 2 cups sifted self-rising flour 2-3 medium bananas Heat oven to 350•F. Grease and flour bread loaf pan, 4 inches by 8 Inches deep. Mix together thoroughly sugar, shortening and eggs. Stir in buttermilk, mashed bananas and flour; then stir in soda and fold in chopped nuts. Pour batter into pre-pared pan. Bake 50 to 60 minutes.

Basic Yeast Bread (9th-12th Grade) 2 Pkg. or cakes of yeast ½ cup lukewarm water 2 Cups hot water 3 Tablespoons sugar 1 Tablespoon salt ¼ cup shortening a cup nonfat dry milk 5½ to 7 cups flour Dissolve yeast in the ½ cup lukewarm water. In a separate bowl, pour 2 cups hot water over sugar, salt and shortening. Combine nonfat dry milk with 2 ½ cups of the flour and stir into hot water mixture, beat-ing vigorously. Add yeast water and enough to remaining flour to form a soft dough. When mix-ture begins to pull away from sides of pan, turn onto lightly floured surface and knead until smooth and elastic (about .200 strokes). Form dough into a ball, let rest on kneading surface or in a greased bowl. Cover with wax paper or o damp cloth. Let dough rise until it doubles in size, about 60 minutes. Punch down and divide Into two portions. Shape each portion into loaf. To shape, place dough on lightly floured board and roll to an 8 x 8 inch square. Fold one side to middle of square and then fold opposite side to middle. Pinch edges together to make a seam. Pinch together edges to each end of dough. Place in a greased 8½ x 4½ x 2 inch bread pan. Turn seam down and tuck ends slightly under. Brush top surface of dough with oil or melted but-ter. Cover loosely. Let dough rise in a warm draft-free place until double in size, about 60 minutes. Bake at" 400" F about 30 to 35 minutes. Remove from heat immediately; cool and store.

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Demonstration is teaching someone by word and action how to make or do something, what are you doing for your 4-H projects? What are your hobbies or personal interests. What you think people need to know that you can tell them.

In preparing your demonstration, keep these steps in mind: Introduction have a "catchy" title and opening sentence oral explain why you choose your subject area. Body or main part - pick a simple demonstration that can be done in the amount

of time given to you. Have a poster for materials used and a poster(s) for steps to follow in your demonstration (use 1½”-2" letters for easy reading). Explain the materials used for your demonstration. For each step, tell what is being done, how it is being done and why this method is used. (At each step, show the correct methods so your audi-ence learns correctly the first time.) Have finished product made ahead of time!

Summary or Conclusion - Review steps to your demonstration, display your finished product again, finish with an interesting ending to your demonstration and say your "catchy" title in your closing sentence, Ask if anyone has any questions. Recommended length for your demonstration are: Explorers (4th grade)-2 -3minutes Juniors (5th grade) - 3-5 minutes, Jr. High can have an interactive exhibit

TENNESSEE 4-H-Demonstration Judging Scorecard

Jr.& Sr. High can have a record book in this project are for competition on the Regional level. Ask your agent for information.

A. Demonstrator 1. Appearance neat, well groomed, Good Posture 2. Voice-pleasing, clear, distinct, correct English 3. Shows poise and enthusiasm Possible Points

5 5 5 15

B. Presentation 1. Introduction -attention getting and gives purpose of demonstration 2. Main points are clearly stated. 3. Summary -interesting, short but complete 4. Demonstration given convincingly 5. Equipment well selected and organized and/or visuals neat, clear, well-illustrated. 6. Work area left neat Possible Points

10 10 10 5 10 10

C. Subject Matter 1. Well organized and selected 2. Source of information accurate and up-to-date 3. Practical questions -answered accurately. Possible Points

10 15 10 35

TOTAL POINTS 100

DEMONSTRATIONS

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RULES: 1. Poster size piece of poster board - 14"x22". 2. Standard theme for Posters will be announced. Other themes will be ac-

cepted but will only compete in the county. The winner to go to district must have a standard

theme. 3. Please be sure to have your name, address, county, and school, and

grade on the back of the poster. 4. Posters must be horizontal. (The state winner will have a billboard of their poster) 5. Three-dimensional objects or materials which extend 1/8 inch or more above the surface of the poster may not be used. 6. Milk and milk products is the topic of the poster. You may show what milk is, how it its used in your diet, why its important, and what it does for you. 7. Well-known cartoon characters cannot be used because they are copyrighted such as Snoopy, Mickey Mouse, etc.

Other April Events: Beef Show The 4-H Beef Show and Sale - The Annual Houston County 4-H Beef Show and Sale is sponsored by the Houston County Livestock Association (HCLA) and is for all beef project members. Participants are to select steer(s) by November, they are to feed and care for the steer(s) through winter and spring. By the first week of May the animal must weigh 900 pounds, be halter broken, finished and fitted for the show. Participants are eligible to enter the Clarksville Better Beef Show and Sale following the County Beef Show. A carcass evalua-tion will be done on all show animals and awards are given.

DAIRY FOODS POSTER CONTEST

SCORECARD FOR DAIRY POSTER CONTEST I. Information Given and Idea Expressed ............................................. 50 Points 1.Theme .............................................................................. 25 Points 2. Simplicity. ........................................................................ 10 Points 3. Originality. ....................................................................... 15 Points II. Originality of Design ................................................................................... 40Points 1. Pleasing composition, attractive..................................... 10 Points 2. Dynamic, eye-catching, original ..................................... 10 Points 3. Neat, easily read lettering ............................................... 10 Points 4. Use of Color. ................................................................... 10 Points III. Construction. .............................................................................................. 10 Points 1. Materials: texture, shape, size ...........................................5 points 2.Durable enough to withstand shipping ............................... 5 points TOTAL ............................................................................................................ 100 Points

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Activities

C A M P S

)Junior High Camp 6/7/8th grades ~ Junior Camp 4/5/6th grades )Wildlife Camp is in Milan 6/7/8th grade only

)Academic Conference at UT Campus In Knoxville. 4-H'ers must apply for this. )Electric Camp is at UT Campus in Knoxville -. 6/7/8th grade only

Technology Camp - 6/7/8th grade only Shooting Sports Camp 6/7/8th grade only

JULY: Sign up for Judging Teams JULY-SEPTEMBER: Judging Teams train and compete!!

4-H JUDGING TEAMS Judging is something we all do all the time. We make decisions on what to wear, what to eat, what to buy, etc. We usually compare and then make a choice. In 4-H Judging you learn how to select one article, product, or animal over another. You learn the good and bad things to look for, on 4-H Judging Teams you learn how to make good decisions.) Participation is by grade level as of 1/1/07.

TEAMS: SOIL or LAND: Learn about characteristics of the soil, such as texture. water holding capacity .and erosion. Learn differ-ent classes of soil and for what they are best suited. Learn management practices. Life Skills: Areas used in the contest are: 1. Food Science investigators, 2. Be Med Wise, 3. Career Choices, 4. Cyber Bullying & Internet Safety, 5. Making Change, 6. Making Health Food Choices. Sr. Lifesmarts on-line competition includes personal finance, health & safety, environment, technology and telecommunications, and consumer rights & responsibilities. Consumer Judging - Areas used are: Trail Foods, rods & reels, Savings Accounts, Jeans, MP3 Players, Light Bulbs, Printing digital photos, and Place settings Plant & Seed I.D. - I. D. seed from various plants

Outdoor Meat Cookery - 4 team members cook meat on charcoal grills Meats Judging - I.D. cuts of meat & learn cooking methods Forestry: Learn to I.D. trees * Other 4-H workshops: sewing class, Food Art, Charm School, and Fashion Mania

Available in the Fall: Livestock: Learn to I.D. the best cattle, hogs & sheep

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HOUSTON COUNTY ACTIVITY FORM

4-H MEMBER’S NAME______________________________ TEACHER’S NAME______________ SCHOOL______________ GRADE____________ PARENT’S NAME_______________________ This year my 4-H projects are: _____________________________________________________ ________________________________________________________________________________ OFFICER OF 4-H CLUB (if any)______________________________________________________ A.CONTEST AND ACTIVITIES I HAVE ENTERED (Check only one if you entered the contest this year and what ribbon received.)

B. PROGRAM ACTIVITIES

C. PARTICIPATION IN MY 4-H PROJECT One of my 4-H projects I have taken is Here are some of the things I have don this year in my project.

One of my 4-H projects I have taken is Here are some of the things I have don this year in my project.

One of my 4-H projects I have taken is Here are some of the things I have don this year in my project.

Seventh through Twelfth graders record books are more detailed. Make an appointment with us for help. Record Books are due in the Spring of 2009.

LOCAL CLUB COUNTY CONTEST

Participant 1st 2nd 3rd No. Public Speaking

Poster Bread-baking

Demonstration Cookie Camp

Animal Shows Style Show

Other

OCT NOV JAN FEB MAR

YES NO YES NO YES NO YES NO YES NO YES NO

Did you lead American or 4-H Pledge?

Did you give thought for the day?

Did you lead song or game?

Did you give demonstration?

Did you participate in any special skit or demo?

APR

TASK PERFORMED (YOU MUST COMPLETE THIS FORM) No. of Times No. of Hours Expenses

TASK PERFORMED (YOU MUST COMPLETE THIS FORM) No. of Times No. of Hours Expenses

TASK PERFORMED (YOU MUST COMPLETE THIS FORM) No. of Times No. of Hours Expenses