2WKHU 0XI¿QV ,QWKLV FODVVWKHÀRZHU …
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DEPARTMENT 11 - FOODS Superintendent: Pam Krueger Not more than one entry will be permitted in any one lot by one exhibitor, entries cannot be made in the same lot by more than one person from the same family. Family members must use different batches of dough for entries in the same lot. The judges have the right disqualify entries in the same lot if they feel they are made from the same dough. In order to qualify for prizes, all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the Fair, and must be removed by 9:00 p.m. in the Horticulture and Fine Arts Building as the door will be locked. Entries can be made between 9 a.m. and 6 p.m. on Entry Day. All exhibits must be the work of the exhibitor. Preserved products must have been canned since the last year’s County Fair. Jars may be opened by judge. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. Please present exhibit on paper or other disposable plates. Open Class exhibitors will receive SUHPLXP FKHFNV DW WKH IDLU RI¿FH DIWHU 6:00 p.m. on Sunday, August 5, 2018. CLASS 1 - YEAST BREADS Bring ½ regular size loaf or 4 inch end of loaf Premium: 1st 2.00 2nd 1.50 1. White 2. Whole Wheat 3. White Machine 4. Wheat Machine 5. Other Machine 6. Graham Bread 7. Oatmeal Bread 8. Rye Bread 9. Baboli Bread 10. Raisin Bread 11. Multi Grain Bread 12. Foccocia Bread 13. Pumpernickel Bread 14. Buns 4 15. Clover Leaf Rolls, 4 rolls 16. Crescent Rolls, 4 rolls 17. Finger Rolls, 4 rolls 18. Parker House Rolls, 4 rolls 19. Sweet Cinnamon, orange, etc, 4 rolls 20. Sweet Frozen Dough, 4 rolls &RIIHH &DNH LQFK VTXDUH FRUQHU &RIIHH &DNH )UR]HQ 'RXJK VTXDUH FRUQHU 23. Tea Ring-4 inch of ring 24. Tea Ring Frozen Dough-4 inch of ring 25. Dinner Rolls Frozen Dough-4 rolls 26. Herb Bread 27. Any other Bread not listed LOTS CLASS 2 - QUICK BREADS Bring ½ regular size loaf or 4 inch end of loaf Premium: 1st 2.00 2nd 1.50 1. Banana Bread 2. Fruit Bread 3. Corn Bread 4. Date Bread 5. Pumpkin Bread 6. Zucchini Bread 7. Rhubarb Bread 8. Poppyseed Bread 9. Cranberry Bread 10. Ginger Bread-4 inch square corner 11. Baking Powder Biscuits-4 biscuits 12. Any other quick bread LOTS CLASS 4 - BARS 4 Bars Unfrosted. No Package Mixes Premium: 1st 2.00 2nd 1.50 1. Carrot 2. Date 3. Lemon 4. Peanut Butter 5. Pumpkin 6. Unbaked 7. Brownies 8. Banana 9. Any Other Bar Not Listed LOTS &/$66 0XI¿QV %ULQJ PXI¿QV Premium: 1st 2.00 2nd 1.50 0XI¿QV 3ODLQ 0XI¿QV 2DWPHDO 0XI¿QV )UXLW 0XI¿QV %UDQ 0XI¿QV 3RSS\VHHG $Q\ 2WKHU 0XI¿QV LOTS CLASS 5 - CAKES-4” SQUARE No Frosting Premium: 1st 2.00 2nd 1.50 1. White 2. Yellow 3. Spice 4. Chocolate 5. Angel Food, White 6. Angel Food, Chocolate 7. Sponge 8. Chiffon Cake 9. Chiffon, Chocolate 10. Jelly Roll 11. Cupcakes or Teacakes 12. Fruit 13. Carrot 14. Zucchini 15. Sponge/Sunshine 16. Coffee Cake 17. Any Other LOTS CLASS 6 - COOKIES 4 Cookies-Flour - No Frosting Premium: 1st 2.00 2nd 1.50 1. Chocolate Chip 2. Butter 3. Oatmeal 4. Ice Box 5. Filled 6. Peanut Butter 7. Drop, Light 8. Drop, Dark 9. Rolled, Light 10. Rolled, Dark 11. Ginger 12. Molasses 13. Honey 14. Snickerdoodle 15. Any other cookie LOTS CLASS 7 - DOUGHNUTS Four Doughnuts Premium: 1st 2.00 2nd 1.50 1. Raised Donuts 2. Cake Donuts LOTS CLASS 8 - PIES Bring a small pie or 1/6 of a large pie Premium: 1st 2.00 2nd 1.50 1. Apple 2. Cherry 3. Berry 4. Raisin 5. Peach 6. Rhubarb 7. Lemon 8. Blueberry 9. Ground Cherry LOTS
Transcript of 2WKHU 0XI¿QV ,QWKLV FODVVWKHÀRZHU …
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listed for Hybrid Tea Roses.
LOTS
CLASS 8 - SPECIAL ARRANGEMENTSEntries in this class will be judged for color harmony, arrangement, freshness, suitability, of container and general effect. Be sure
Premiums: 1st 4.00 2nd 3.00
1. Miniature arrangement, not to exceed 4 inch height or width including container.2. Arrangement predominately yellows, orange or gold3. Arrangement predominately shades of green4. Arrangement predominately shades of pink.5. Arrangement predominately assorted bright colors.6. Arrangement predominately white.7. Arrangement predominately red.8. Arrangement predominately blue or lavender.9. Arrangement predominately dried materials10. Arrangement in a basket.11. Arrangement of roses12. Arrangement of Glads13. Corsage14. Open Class, any arrangement
LOTS
CLASS 9 - POTTED PLANTSThese entries will be judged on health, size color, and number of blooms on blooming varieties. Plants must be growing in container. Pots must be suitable and clean.
Premium: 1st 2.00 2nd 1.50LOTS
DEPARTMENT 11 - FOODSSuperintendent: Pam KruegerNot more than one entry will be permitted in any one lot by one exhibitor, entries cannot be made in the same lot by more than one person from the same family. Family members must use different batches of dough for entries in the same lot. The judges have the right disqualify entries in the same lot if they feel they are made from the same dough. In order to qualify for prizes, all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the Fair, and must be removed by 9:00 p.m. in the Horticulture and Fine Arts Building as the door will be locked. Entries can be made between 9 a.m. and 6 p.m. on Entry Day. All exhibits must be the work of the exhibitor. Preserved products must have been canned since the last year’s County Fair. Jars may be opened by judge. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. Please presentexhibit on paper or other disposable plates.
21st Annual Bake-N-Taste Adult Contest
SconesSponsored by Sibley County FairThursday, August 2, 2:00 p.m. PrizesFirst = $25Second = $20Third = $15Fourth = $10•4 Scones•Open to any individual who is a Sibley County Resident•Entry must be made from “scratch”•Bring item on your own disposable plate•Recipe listing the ingredients, and preparation instructions must be submitted with the entry, printed on one side of the page.•Last entries will be accepted at 1:45 p.m.•Contest begins at 2:00 p.m.•Judging will be based on the following criteriaa.Flavor 30b.Overall Appearance 25c.Moistness and Crumb/Texture 20
Total..............100
21st Annual Bake-N-Taste Youth Baking Contest
SconesSponsored by Sibley County FairThursday, August 2, 2:00 p.m. PrizesFirst = $25Second = $20Third = $15Fourth = $10•4 Scones•Open to any individual who is a Sibley County Resident•Entry must be made from “scratch”•Bring item on your own disposable plate•Recipe listing the ingredients, and preparation instructions must be submitted with the entry, printed on one side of the page.•Last entries will be accepted at 1:45 p.m.•Contest begins at 2:00 p.m.•Judging will be based on the following criteriaa.Flavor 30b.Overall Appearance 25c. Moistness and Crumb/Texture 20
Total..............100
Open Class exhibitors will receive
6:00 p.m. on Sunday, August 5, 2018.
CLASS 6 - FLORIBUNDA ROSESPremium: 1st 2.00 2nd 1.50
listed for Hybrid Tea Roses.
LOTS
CLASS 7 - MINIATURE ROSESPremium: 1st 2.00 2nd 1.50
CLASS 4 - MINIATURE GLADSFlorets less than 2 ½ inch across, 1 spike
Premium: 1st 2.00 2nd 1.50
listed above for large glads.
LOTS
CLASS 5 - HYBRID TEA ROSESPremium: 1st 2.00 2nd 1.50
1. Mauve, 1 bloom2. Pink, 1 bloom3. Pink Bleed, 1 bloom4. Red, 1 bloom5. Red Blend, 1 bloom6. Coral, 1 bloom7. Coral Blend, 1 bloom8. White, 1 bloom9. Yellow, 1 bloom10. Yellow Blend, 1 bloom11. Any other rose, 1 bloom12. Collection of 6 blooms
LOTS
1. African Violet, single2. African Violet, double
4. Begonia, any other5. Cactus6. Coleus7. Dieffenbachia, Dumb Cane8. Dracena9. Fern, Asparagus10. Fern, Boston11. Fern, any other12. Geranium13. Hoya14. Hibiscus15. Impatiens16. Ivy, English17. Ivy, Swedish18. Ivy, Geranium19. Ivy, any other20. Jade Plant21. Nephthytis, Arrowhead22. Palm23. Petunias24. Peperomia25. Philodendron26. Pothos27. Rubber Plant28. Saservieria, Snake Plant
30. Spider Plant31. Succulent32. Tradescantia, Wandering Jew33. Small Planter, under 12 inch diameter or length34. Large Planter, over 12 inch diameter or length35. Terrarium36. Dish Garden37. Open Lot, any blooming plant38. Open Lot, any green growing plant39. Open Lot, any hanging plant
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
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Premiums: 1st 2.00 2nd 1.50LOTS1. Ageratum, 3 stems2. Asters, 3 blooms3. Bachelor Buttons, 5 blooms4. Balsam, 3 stems5. Bells of Ireland, 3 stems6. Calendula, 3 blooms7. Cannas, 1 stem8. Carnations, 3 stems9. Celosia, 3 stems crested10. Celosia, 3 stems11. Chrysanthemum, button, up to 1” diameter, 3 stems12. Chrysanthemum, cushion, 1 to 1 1/2” diameter, 3 stems13. Chrysanthemum, pompon, 1 ½ to 2 ½ inch diameter, 3 stems14. Chrysanthemum, large, over 2 ½ inch diameter, 3 stems15. Clematis, 2 blooms16. Cleome, 2 stems17. Cockscomb, 1 stem18. Coleus, 3 stems
20. Coreopsis, 5 blooms21. Cosmos, single, 5 blooms22. Cosmos, double, 5 blooms23. Daisies, Gloriosa, 3 stems24. Daisies, any other, 3 stems25. Delphinium, 1 stem26. Dianthus, 3 stem27. Everlasting, 5 stems28. Galliardia, 5 blooms
29. Geranium, 3 blooms
31. Hosta, 1 stem leaf32. Larkspur, 3 stems 33. Lily, Calla, 1 stalk34. Lily, Day, 1 stalk35. Lily, Hybrid, 1 stalk36. Lily, any other, 1 stalk37. Lythrum, 3 stems 38. Marigold, up to 1 ½ inch diameter, 5 blooms39. Marigold, 1 ½ to 3 inch diameter, 3 blooms40. Marigold, over 3 inch diameter, 3 blooms41. Nasturtium, 5 blooms42. Nicotiana, 3 stems 43. Pansies, 5 blooms44. Petunias, single, 3 stems45. Petunias, double, 3 stems
47. Phlox, annual, 3 stems48. Phlox, perennial, 3 stems49. Rudbeckia/Black Eyed Susan, 3 stems50. Russian Sage51. Salpiglossis, 5 stems52. Salvia, blue, 5 stems53. Salvia, red, 5 stems54. Scobiosa, 5 blooms55. Snapdragons, 5 stems56. Sweet Peas, annual, 5 stems57. Sweet Peas, perennial, 5 stems58. Verbenas, 5 stems59. Yarrow, 3 stems60. Zinnia, small, up to 2 inch diameter, 5 blooms61. Zinnia, medium 2-4 inch diameter, 4 blooms62. Zinnia, large, over 4 inch diameter, 3 blooms63. Zinnia, bi-color, cactus, or novelty, 3 blooms
2 stems
vegetables, herbs, etc. Each specimen must be displayed in a separate container and labeled.
CLASS 2 - DAHLIASDisplay with foliage on stalk if possible
Premium: 1st 2.00 2nd 1.501. Dahlia, ball, up to 2 inch diameter, 3 blooms2. Dahlia, medium, 2-5 inch diameter, 2 blooms3. Dahlia, large, 5-8 inch diameter, 1 bloom4. Dahlia, giant, over 8 inch diameter, 1 bloom5. Dahlia, single, 2 blooms6. Dahlia, any other
CLASS 3 - GLADIOLUS
Premium: 1st 2.00 2nd 1.50
1. White, 1 spike2. Yellow, 1 spike3. Orange, 1 spike4. Cream, 1 spike5. Pink, 1 spike6. Red, 1 spike7. Salmon, 1 spike8. Purple, 1 spike9. Lavender, 1 spike10. Brown or Tan, 1 spike11. Green, 1 spike12. Bi-color, 1 spike13. Burgundy, 1 spike14. Any other glad, 1 spike
LOTS
LOTS
CLASS 1 - YEAST BREADSBring ½ regular size loaf or 4 inch end of loaf
Premium: 1st 2.00 2nd 1.501. White2. Whole Wheat3. White Machine4. Wheat Machine5. Other Machine6. Graham Bread7. Oatmeal Bread8. Rye Bread9. Baboli Bread10. Raisin Bread11. Multi Grain Bread12. Foccocia Bread13. Pumpernickel Bread14. Buns 415. Clover Leaf Rolls, 4 rolls16. Crescent Rolls, 4 rolls17. Finger Rolls, 4 rolls18. Parker House Rolls, 4 rolls19. Sweet Cinnamon, orange, etc, 4 rolls20. Sweet Frozen Dough, 4 rolls
23. Tea Ring-4 inch of ring24. Tea Ring Frozen Dough-4 inch of ring25. Dinner Rolls Frozen Dough-4 rolls26. Herb Bread27. Any other Bread not listed
LOTS
CLASS 2 - QUICK BREADSBring ½ regular size loaf or 4 inch end of loaf
Premium: 1st 2.00 2nd 1.50
1. Banana Bread2. Fruit Bread3. Corn Bread4. Date Bread5. Pumpkin Bread6. Zucchini Bread7. Rhubarb Bread8. Poppyseed Bread9. Cranberry Bread10. Ginger Bread-4 inch square corner11. Baking Powder Biscuits-4 biscuits12. Any other quick bread
LOTS
CLASS 4 - BARS4 Bars Unfrosted. No Package Mixes
Premium: 1st 2.00 2nd 1.50
1. Carrot2. Date3. Lemon4. Peanut Butter5. Pumpkin6. Unbaked7. Brownies8. Banana9. Any Other Bar Not Listed
LOTS
CLASS 5 - CAKES-4” SQUARENo Frosting
Premium: 1st 2.00 2nd 1.50
1. White2. Yellow3. Spice4. Chocolate5. Angel Food, White6. Angel Food, Chocolate7. Sponge8. Chiffon Cake9. Chiffon, Chocolate10. Jelly Roll11. Cupcakes or Teacakes12. Fruit13. Carrot14. Zucchini15. Sponge/Sunshine16. Coffee Cake17. Any Other
LOTS
CLASS 6 - COOKIES4 Cookies-Flour - No Frosting Premium: 1st 2.00 2nd 1.50
1. Chocolate Chip2. Butter3. Oatmeal4. Ice Box5. Filled6. Peanut Butter7. Drop, Light8. Drop, Dark9. Rolled, Light10. Rolled, Dark11. Ginger12. Molasses13. Honey14. Snickerdoodle15. Any other cookie
LOTS
DEPARTMENT 10 - FLOWERSSuperintendent: Stacy Haggenmiller1.Exhibits must be in place by 6 p.m. on Entry Day and remain in place until 6:00 p.m. on closing day. All entries must be checked out with the superintendent before removal from the premises.2.An exhibitor may make as many entries as they wish in each class, but only one exhibit in each lot.3.If an entry is unworthy, no prize will be awarded even though it may be the only entry.4.Exhibitors must provide their own containers.5.The Fair Board will not be responsible for injury to exhibits or loss of containers.6. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits.7.Whenever possible, provide the name of the variety exhibited.Suggestions: Good size of bloom and uniformity for the variety are points judges consider. In addition, good color, form of blossom, clean foliage, a strong, long stem and freshness are considerations.
CLASS 1 - CUT FLOWER SPECIMENS
judged. The container will not be considered. Bottles and jars may be used as well as vases, however, choose a container suitable to displaying your exhibits to the best advantage. Have the exact number of stems or blooms stipulated. There should be no foliage below the water line. A bud showing color is counted as a bloom.
prior to entry. Superintendent will not identify
Premium: 1st 2.00 2nd 1.50LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
14 27
Premiums: 1st 2.00 2nd 1.50LOTS1. Ageratum, 3 stems2. Asters, 3 blooms3. Bachelor Buttons, 5 blooms4. Balsam, 3 stems5. Bells of Ireland, 3 stems6. Calendula, 3 blooms7. Cannas, 1 stem8. Carnations, 3 stems9. Celosia, 3 stems crested10. Celosia, 3 stems11. Chrysanthemum, button, up to 1” diameter, 3 stems12. Chrysanthemum, cushion, 1 to 1 1/2” diameter, 3 stems13. Chrysanthemum, pompon, 1 ½ to 2 ½ inch diameter, 3 stems14. Chrysanthemum, large, over 2 ½ inch diameter, 3 stems15. Clematis, 2 blooms16. Cleome, 2 stems17. Cockscomb, 1 stem18. Coleus, 3 stems
20. Coreopsis, 5 blooms21. Cosmos, single, 5 blooms22. Cosmos, double, 5 blooms23. Daisies, Gloriosa, 3 stems24. Daisies, any other, 3 stems25. Delphinium, 1 stem26. Dianthus, 3 stem27. Everlasting, 5 stems28. Galliardia, 5 blooms
29. Geranium, 3 blooms
31. Hosta, 1 stem leaf32. Larkspur, 3 stems 33. Lily, Calla, 1 stalk34. Lily, Day, 1 stalk35. Lily, Hybrid, 1 stalk36. Lily, any other, 1 stalk37. Lythrum, 3 stems 38. Marigold, up to 1 ½ inch diameter, 5 blooms39. Marigold, 1 ½ to 3 inch diameter, 3 blooms40. Marigold, over 3 inch diameter, 3 blooms41. Nasturtium, 5 blooms42. Nicotiana, 3 stems 43. Pansies, 5 blooms44. Petunias, single, 3 stems45. Petunias, double, 3 stems
47. Phlox, annual, 3 stems48. Phlox, perennial, 3 stems49. Rudbeckia/Black Eyed Susan, 3 stems50. Russian Sage51. Salpiglossis, 5 stems52. Salvia, blue, 5 stems53. Salvia, red, 5 stems54. Scobiosa, 5 blooms55. Snapdragons, 5 stems56. Sweet Peas, annual, 5 stems57. Sweet Peas, perennial, 5 stems58. Verbenas, 5 stems59. Yarrow, 3 stems60. Zinnia, small, up to 2 inch diameter, 5 blooms61. Zinnia, medium 2-4 inch diameter, 4 blooms62. Zinnia, large, over 4 inch diameter, 3 blooms63. Zinnia, bi-color, cactus, or novelty, 3 blooms
2 stems
vegetables, herbs, etc. Each specimen must be displayed in a separate container and labeled.
CLASS 2 - DAHLIASDisplay with foliage on stalk if possible
Premium: 1st 2.00 2nd 1.501. Dahlia, ball, up to 2 inch diameter, 3 blooms2. Dahlia, medium, 2-5 inch diameter, 2 blooms3. Dahlia, large, 5-8 inch diameter, 1 bloom4. Dahlia, giant, over 8 inch diameter, 1 bloom5. Dahlia, single, 2 blooms6. Dahlia, any other
CLASS 3 - GLADIOLUS
Premium: 1st 2.00 2nd 1.50
1. White, 1 spike2. Yellow, 1 spike3. Orange, 1 spike4. Cream, 1 spike5. Pink, 1 spike6. Red, 1 spike7. Salmon, 1 spike8. Purple, 1 spike9. Lavender, 1 spike10. Brown or Tan, 1 spike11. Green, 1 spike12. Bi-color, 1 spike13. Burgundy, 1 spike14. Any other glad, 1 spike
LOTS
LOTS
CLASS 1 - YEAST BREADSBring ½ regular size loaf or 4 inch end of loaf
Premium: 1st 2.00 2nd 1.501. White2. Whole Wheat3. White Machine4. Wheat Machine5. Other Machine6. Graham Bread7. Oatmeal Bread8. Rye Bread9. Baboli Bread10. Raisin Bread11. Multi Grain Bread12. Foccocia Bread13. Pumpernickel Bread14. Buns 415. Clover Leaf Rolls, 4 rolls16. Crescent Rolls, 4 rolls17. Finger Rolls, 4 rolls18. Parker House Rolls, 4 rolls19. Sweet Cinnamon, orange, etc, 4 rolls20. Sweet Frozen Dough, 4 rolls
23. Tea Ring-4 inch of ring24. Tea Ring Frozen Dough-4 inch of ring25. Dinner Rolls Frozen Dough-4 rolls26. Herb Bread27. Any other Bread not listed
LOTS
CLASS 2 - QUICK BREADSBring ½ regular size loaf or 4 inch end of loaf
Premium: 1st 2.00 2nd 1.50
1. Banana Bread2. Fruit Bread3. Corn Bread4. Date Bread5. Pumpkin Bread6. Zucchini Bread7. Rhubarb Bread8. Poppyseed Bread9. Cranberry Bread10. Ginger Bread-4 inch square corner11. Baking Powder Biscuits-4 biscuits12. Any other quick bread
LOTS
CLASS 4 - BARS4 Bars Unfrosted. No Package Mixes
Premium: 1st 2.00 2nd 1.50
1. Carrot2. Date3. Lemon4. Peanut Butter5. Pumpkin6. Unbaked7. Brownies8. Banana9. Any Other Bar Not Listed
LOTS
CLASS 5 - CAKES-4” SQUARENo Frosting
Premium: 1st 2.00 2nd 1.50
1. White2. Yellow3. Spice4. Chocolate5. Angel Food, White6. Angel Food, Chocolate7. Sponge8. Chiffon Cake9. Chiffon, Chocolate10. Jelly Roll11. Cupcakes or Teacakes12. Fruit13. Carrot14. Zucchini15. Sponge/Sunshine16. Coffee Cake17. Any Other
LOTS
CLASS 6 - COOKIES4 Cookies-Flour - No Frosting Premium: 1st 2.00 2nd 1.50
1. Chocolate Chip2. Butter3. Oatmeal4. Ice Box5. Filled6. Peanut Butter7. Drop, Light8. Drop, Dark9. Rolled, Light10. Rolled, Dark11. Ginger12. Molasses13. Honey14. Snickerdoodle15. Any other cookie
LOTS
DEPARTMENT 10 - FLOWERSSuperintendent: Stacy Haggenmiller1.Exhibits must be in place by 6 p.m. on Entry Day and remain in place until 6:00 p.m. on closing day. All entries must be checked out with the superintendent before removal from the premises.2.An exhibitor may make as many entries as they wish in each class, but only one exhibit in each lot.3.If an entry is unworthy, no prize will be awarded even though it may be the only entry.4.Exhibitors must provide their own containers.5.The Fair Board will not be responsible for injury to exhibits or loss of containers.6. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits.7.Whenever possible, provide the name of the variety exhibited.Suggestions: Good size of bloom and uniformity for the variety are points judges consider. In addition, good color, form of blossom, clean foliage, a strong, long stem and freshness are considerations.
CLASS 1 - CUT FLOWER SPECIMENS
judged. The container will not be considered. Bottles and jars may be used as well as vases, however, choose a container suitable to displaying your exhibits to the best advantage. Have the exact number of stems or blooms stipulated. There should be no foliage below the water line. A bud showing color is counted as a bloom.
prior to entry. Superintendent will not identify
Premium: 1st 2.00 2nd 1.50LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
14 27
Premiums: 1st 2.00 2nd 1.50LOTS1. Ageratum, 3 stems2. Asters, 3 blooms3. Bachelor Buttons, 5 blooms4. Balsam, 3 stems5. Bells of Ireland, 3 stems6. Calendula, 3 blooms7. Cannas, 1 stem8. Carnations, 3 stems9. Celosia, 3 stems crested10. Celosia, 3 stems11. Chrysanthemum, button, up to 1” diameter, 3 stems12. Chrysanthemum, cushion, 1 to 1 1/2” diameter, 3 stems13. Chrysanthemum, pompon, 1 ½ to 2 ½ inch diameter, 3 stems14. Chrysanthemum, large, over 2 ½ inch diameter, 3 stems15. Clematis, 2 blooms16. Cleome, 2 stems17. Cockscomb, 1 stem18. Coleus, 3 stems
20. Coreopsis, 5 blooms21. Cosmos, single, 5 blooms22. Cosmos, double, 5 blooms23. Daisies, Gloriosa, 3 stems24. Daisies, any other, 3 stems25. Delphinium, 1 stem26. Dianthus, 3 stem27. Everlasting, 5 stems28. Galliardia, 5 blooms
29. Geranium, 3 blooms
31. Hosta, 1 stem leaf32. Larkspur, 3 stems 33. Lily, Calla, 1 stalk34. Lily, Day, 1 stalk35. Lily, Hybrid, 1 stalk36. Lily, any other, 1 stalk37. Lythrum, 3 stems 38. Marigold, up to 1 ½ inch diameter, 5 blooms39. Marigold, 1 ½ to 3 inch diameter, 3 blooms40. Marigold, over 3 inch diameter, 3 blooms41. Nasturtium, 5 blooms42. Nicotiana, 3 stems 43. Pansies, 5 blooms44. Petunias, single, 3 stems45. Petunias, double, 3 stems
47. Phlox, annual, 3 stems48. Phlox, perennial, 3 stems49. Rudbeckia/Black Eyed Susan, 3 stems50. Russian Sage51. Salpiglossis, 5 stems52. Salvia, blue, 5 stems53. Salvia, red, 5 stems54. Scobiosa, 5 blooms55. Snapdragons, 5 stems56. Sweet Peas, annual, 5 stems57. Sweet Peas, perennial, 5 stems58. Verbenas, 5 stems59. Yarrow, 3 stems60. Zinnia, small, up to 2 inch diameter, 5 blooms61. Zinnia, medium 2-4 inch diameter, 4 blooms62. Zinnia, large, over 4 inch diameter, 3 blooms63. Zinnia, bi-color, cactus, or novelty, 3 blooms
2 stems
vegetables, herbs, etc. Each specimen must be displayed in a separate container and labeled.
CLASS 2 - DAHLIASDisplay with foliage on stalk if possible
Premium: 1st 2.00 2nd 1.501. Dahlia, ball, up to 2 inch diameter, 3 blooms2. Dahlia, medium, 2-5 inch diameter, 2 blooms3. Dahlia, large, 5-8 inch diameter, 1 bloom4. Dahlia, giant, over 8 inch diameter, 1 bloom5. Dahlia, single, 2 blooms6. Dahlia, any other
CLASS 3 - GLADIOLUS
Premium: 1st 2.00 2nd 1.50
1. White, 1 spike2. Yellow, 1 spike3. Orange, 1 spike4. Cream, 1 spike5. Pink, 1 spike6. Red, 1 spike7. Salmon, 1 spike8. Purple, 1 spike9. Lavender, 1 spike10. Brown or Tan, 1 spike11. Green, 1 spike12. Bi-color, 1 spike13. Burgundy, 1 spike14. Any other glad, 1 spike
LOTS
LOTS
CLASS 1 - YEAST BREADSBring ½ regular size loaf or 4 inch end of loaf
Premium: 1st 2.00 2nd 1.501. White2. Whole Wheat3. White Machine4. Wheat Machine5. Other Machine6. Graham Bread7. Oatmeal Bread8. Rye Bread9. Baboli Bread10. Raisin Bread11. Multi Grain Bread12. Foccocia Bread13. Pumpernickel Bread14. Buns 415. Clover Leaf Rolls, 4 rolls16. Crescent Rolls, 4 rolls17. Finger Rolls, 4 rolls18. Parker House Rolls, 4 rolls19. Sweet Cinnamon, orange, etc, 4 rolls20. Sweet Frozen Dough, 4 rolls
23. Tea Ring-4 inch of ring24. Tea Ring Frozen Dough-4 inch of ring25. Dinner Rolls Frozen Dough-4 rolls26. Herb Bread27. Any other Bread not listed
LOTS
CLASS 2 - QUICK BREADSBring ½ regular size loaf or 4 inch end of loaf
Premium: 1st 2.00 2nd 1.50
1. Banana Bread2. Fruit Bread3. Corn Bread4. Date Bread5. Pumpkin Bread6. Zucchini Bread7. Rhubarb Bread8. Poppyseed Bread9. Cranberry Bread10. Ginger Bread-4 inch square corner11. Baking Powder Biscuits-4 biscuits12. Any other quick bread
LOTS
CLASS 4 - BARS4 Bars Unfrosted. No Package Mixes
Premium: 1st 2.00 2nd 1.50
1. Carrot2. Date3. Lemon4. Peanut Butter5. Pumpkin6. Unbaked7. Brownies8. Banana9. Any Other Bar Not Listed
LOTS
CLASS 5 - CAKES-4” SQUARENo Frosting
Premium: 1st 2.00 2nd 1.50
1. White2. Yellow3. Spice4. Chocolate5. Angel Food, White6. Angel Food, Chocolate7. Sponge8. Chiffon Cake9. Chiffon, Chocolate10. Jelly Roll11. Cupcakes or Teacakes12. Fruit13. Carrot14. Zucchini15. Sponge/Sunshine16. Coffee Cake17. Any Other
LOTS
CLASS 6 - COOKIES4 Cookies-Flour - No Frosting Premium: 1st 2.00 2nd 1.50
1. Chocolate Chip2. Butter3. Oatmeal4. Ice Box5. Filled6. Peanut Butter7. Drop, Light8. Drop, Dark9. Rolled, Light10. Rolled, Dark11. Ginger12. Molasses13. Honey14. Snickerdoodle15. Any other cookie
LOTS
DEPARTMENT 10 - FLOWERSSuperintendent: Stacy Haggenmiller1.Exhibits must be in place by 6 p.m. on Entry Day and remain in place until 6:00 p.m. on closing day. All entries must be checked out with the superintendent before removal from the premises.2.An exhibitor may make as many entries as they wish in each class, but only one exhibit in each lot.3.If an entry is unworthy, no prize will be awarded even though it may be the only entry.4.Exhibitors must provide their own containers.5.The Fair Board will not be responsible for injury to exhibits or loss of containers.6. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits.7.Whenever possible, provide the name of the variety exhibited.Suggestions: Good size of bloom and uniformity for the variety are points judges consider. In addition, good color, form of blossom, clean foliage, a strong, long stem and freshness are considerations.
CLASS 1 - CUT FLOWER SPECIMENS
judged. The container will not be considered. Bottles and jars may be used as well as vases, however, choose a container suitable to displaying your exhibits to the best advantage. Have the exact number of stems or blooms stipulated. There should be no foliage below the water line. A bud showing color is counted as a bloom.
prior to entry. Superintendent will not identify
Premium: 1st 2.00 2nd 1.50LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
13
1. Beans, purple, 12 pods2. Beans, green, 12 pods3. Beans, yellow, 12 pods4. Beans, lima, 12 pods5. Beets for table use, 3 specimens6. Broccoli, one bunch
8. Cabbage, round green, 1 specimen9. Cabbage, red, 1 specimen10. Carrots, 6 specimens
12. Celery, 1 bunch13. Cucumbers, slicing, 3 specimens14. Cucumbers, pickling, 2-3”, 6 specimens15. Cucumbers, 4-5”, 6 specimens16. Egg Plant, purple, 1 specimen17. Egg Plant, white, 1 specimen18. Garlic, 6 bulbs19. Gourds, 6 specimens20. Ground Cherries, 1 pt21. Kale, 1 specimen22. Kohlrabi, White, 3 specimens23. Kohlrabi, Purple, 3 specimens24. Leek, 6 specimens25. Muskmelons, any variety, 1 specimen26. Onions, yellow globe, 3 specimens27. Onions, red globe, 3 specimens28. Onions, white globe, 3 specimens29. Sweet Spanish Onions, 3 specimens30. Parsnips, 3 specimens31. Peas, in pod, 12 pods32. Sugar Snap Peas, 12 pods33. Peppers, Hot, 3 specimens34. Peppers, Sweet, 3 specimens35. Radishes, 6 specimens36. Rhubarb, 3 stalks, 1”of leaf on 37. Red Rhubarb, 3 stalks, 1”leaf on38. Rutabagas, for table use, 3 specimens39. Salsify, 3 specimens
41. Cherry Tomatoes, 6 specimens42. Tomatillos, 3 specimens43. Tomatoes, red, any variety, 3 specimens44. Heritage Tomatoes, 3 specimens45. Tomatoes, Large Yellow, 3 specimens46. Grape Tomatoes, 6 specimens47. Pink Tomatoes, 3 specimens48. Yellow Pear Tomatoes, 6 specimens49. Turnips, for table use, 3 specimens50. Watermelons, round, 1 specimen51. Watermelon, long, 1 specimen52. Display of 10 varieties of vegetables
Premium: 1st 2.50 2nd 2.0053. Display of 5 varieties of vegetables
Premium: 1st 2.50 2nd 2.0054. Other
CLASS 3SUMMER SQUASH, 2 specimens stems on
Premium: 1st 2.00 2nd 1.50LOTS1. Peter Pan Scalloped2. Yellow Crooked Neck3. Yellow, Straight Neck4. Zucchini, Regular Shape5. Zucchini, Round6. Any other Summer Squash
CLASS 4SQUASH REGULAR, 2 specimens w/ stems
Premium: 1st 2.00 2nd 1.50LOTS1. Butternut2. Hubbard3. Acorn4. Spaghetti5. Any other regular Squash, identify
CLASS 5PUMPKINS, 1 specimen w/ stem
Premium: 1st 2.00 2nd 1.50LOTS1. Pie, Sugar2. Field CLASS 6LARGE OR UNUSUAL EXHIBIT, 1 specimen
Premium: 1st 2.00 2nd 1.50LOTS1. Carrot2. Cabbage3. Cucumber4. Potato5. Tomato, any kind
7. Squash 8. Kohlrabi9. Table Beet10. Pumpkin
12. Zucchini13. Most Unusual Freak Vegetable14. Other CLASS 7
HERBSPremium: 1st 2.00 2nd 1.50LOTS
1. All varieties - each variety to be judged separately. At least 3 stems of each variety.
3. Collection of 5 potted herb plants 1st 3.00 2nd 2.00CLASS 8
PAINTED VEGETABLESPremium: 1st 4.00 2nd 3.00 3rd 2.00
LOTS1. Decorated Pumpkin2. Decorated Squash3. Any Other
CLASS 9 - CANDIES4 pieces
Premium: 1st 2.00 2nd 1.50
1. Fudge2. Divinity3. Peanut Brittle4. Toffee5. Mints6. Caramels7. Dipped Candies
9. Any Other
LOTS
CLASS 10 - CANNED FRUITPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation Quart or Pint canning jars with regulation lids. Must have metal rings on jars. Label how long cooked. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apples2. Apricots3. Blueberries4. Cherries5. Crab Apples6. Gooseberries7. Ground Cherries8. Peaches9. Pears10. Plums, Tame11. Plums, Wild12. Raspberries, Red13. Raspberries, Black14. Rhubarb15. Strawberries16. Apple Sauce17. Pear Sauce18. Display of 5 jars canned fruit, 5 varieties Premium: 1st 3.00 2nd 2.5019. Any other
LOTS
CLASS 11 - JELLIESPremiums: 1st 2.00 2nd 1.50
Must be in regulation jelly glasses.
a heat treatment may result in mold growth and toxin production in the jelly. Persons continuing
aware of the potential health risk. exhibits.
1. Apricot2. Apple3. Cherry4. Currant5. Elderberry6. Grape7. Plum8. Raspberry9. Strawberry-Apple10. Display of 5 Jars of Jellies, 5 Varieties 1st 3.00 2nd 2.5011. Any Other
LOTS
CLASS 12 - JAMS OR PRESERVESMust Be in Regulation Jelly Glasses
Premium: 1st 2.00 2nd 1.50
1. Apple2. Apricot3. Gooseberry4. Ground Cherry5. Peach6. Plum7. Raspberry8. Rhubarb9. Strawberry10. Tomato11. Display of 5 Varieties, Premium: 1st 3.00 2nd 2.5012. Any Other
LOTS
28
CLASS 2GARDEN VEGETABLES
Premium: 1st 2.00 2nd 1.50LOTS
CLASS 7 - DOUGHNUTSFour Doughnuts
Premium: 1st 2.00 2nd 1.50
1. Raised Donuts2. Cake Donuts
LOTS
CLASS 8 - PIESBring a small pie or 1/6 of a large pie
Premium: 1st 2.00 2nd 1.50
1. Apple2. Cherry3. Berry4. Raisin5. Peach6. Rhubarb7. Lemon8. Blueberry9. Ground Cherry10. Mince11. Raspberry
13. Any Other
LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
CLASS 9-Children Under 11CLASS 10-Children 11-15Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.LOTS
3. Any Summer Squash4. Any Regular Squash5. Pumpkin6. Painted Vegetable
13
1. Beans, purple, 12 pods2. Beans, green, 12 pods3. Beans, yellow, 12 pods4. Beans, lima, 12 pods5. Beets for table use, 3 specimens6. Broccoli, one bunch
8. Cabbage, round green, 1 specimen9. Cabbage, red, 1 specimen10. Carrots, 6 specimens
12. Celery, 1 bunch13. Cucumbers, slicing, 3 specimens14. Cucumbers, pickling, 2-3”, 6 specimens15. Cucumbers, 4-5”, 6 specimens16. Egg Plant, purple, 1 specimen17. Egg Plant, white, 1 specimen18. Garlic, 6 bulbs19. Gourds, 6 specimens20. Ground Cherries, 1 pt21. Kale, 1 specimen22. Kohlrabi, White, 3 specimens23. Kohlrabi, Purple, 3 specimens24. Leek, 6 specimens25. Muskmelons, any variety, 1 specimen26. Onions, yellow globe, 3 specimens27. Onions, red globe, 3 specimens28. Onions, white globe, 3 specimens29. Sweet Spanish Onions, 3 specimens30. Parsnips, 3 specimens31. Peas, in pod, 12 pods32. Sugar Snap Peas, 12 pods33. Peppers, Hot, 3 specimens34. Peppers, Sweet, 3 specimens35. Radishes, 6 specimens36. Rhubarb, 3 stalks, 1”of leaf on 37. Red Rhubarb, 3 stalks, 1”leaf on38. Rutabagas, for table use, 3 specimens39. Salsify, 3 specimens
41. Cherry Tomatoes, 6 specimens42. Tomatillos, 3 specimens43. Tomatoes, red, any variety, 3 specimens44. Heritage Tomatoes, 3 specimens45. Tomatoes, Large Yellow, 3 specimens46. Grape Tomatoes, 6 specimens47. Pink Tomatoes, 3 specimens48. Yellow Pear Tomatoes, 6 specimens49. Turnips, for table use, 3 specimens50. Watermelons, round, 1 specimen51. Watermelon, long, 1 specimen52. Display of 10 varieties of vegetables
Premium: 1st 2.50 2nd 2.0053. Display of 5 varieties of vegetables
Premium: 1st 2.50 2nd 2.0054. Other
CLASS 3SUMMER SQUASH, 2 specimens stems on
Premium: 1st 2.00 2nd 1.50LOTS1. Peter Pan Scalloped2. Yellow Crooked Neck3. Yellow, Straight Neck4. Zucchini, Regular Shape5. Zucchini, Round6. Any other Summer Squash
CLASS 4SQUASH REGULAR, 2 specimens w/ stems
Premium: 1st 2.00 2nd 1.50LOTS1. Butternut2. Hubbard3. Acorn4. Spaghetti5. Any other regular Squash, identify
CLASS 5PUMPKINS, 1 specimen w/ stem
Premium: 1st 2.00 2nd 1.50LOTS1. Pie, Sugar2. Field CLASS 6LARGE OR UNUSUAL EXHIBIT, 1 specimen
Premium: 1st 2.00 2nd 1.50LOTS1. Carrot2. Cabbage3. Cucumber4. Potato5. Tomato, any kind
7. Squash 8. Kohlrabi9. Table Beet10. Pumpkin
12. Zucchini13. Most Unusual Freak Vegetable14. Other CLASS 7
HERBSPremium: 1st 2.00 2nd 1.50LOTS
1. All varieties - each variety to be judged separately. At least 3 stems of each variety.
3. Collection of 5 potted herb plants 1st 3.00 2nd 2.00CLASS 8
PAINTED VEGETABLESPremium: 1st 4.00 2nd 3.00 3rd 2.00
LOTS1. Decorated Pumpkin2. Decorated Squash3. Any Other
CLASS 9 - CANDIES4 pieces
Premium: 1st 2.00 2nd 1.50
1. Fudge2. Divinity3. Peanut Brittle4. Toffee5. Mints6. Caramels7. Dipped Candies
9. Any Other
LOTS
CLASS 10 - CANNED FRUITPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation Quart or Pint canning jars with regulation lids. Must have metal rings on jars. Label how long cooked. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apples2. Apricots3. Blueberries4. Cherries5. Crab Apples6. Gooseberries7. Ground Cherries8. Peaches9. Pears10. Plums, Tame11. Plums, Wild12. Raspberries, Red13. Raspberries, Black14. Rhubarb15. Strawberries16. Apple Sauce17. Pear Sauce18. Display of 5 jars canned fruit, 5 varieties Premium: 1st 3.00 2nd 2.5019. Any other
LOTS
CLASS 11 - JELLIESPremiums: 1st 2.00 2nd 1.50
Must be in regulation jelly glasses.
a heat treatment may result in mold growth and toxin production in the jelly. Persons continuing
aware of the potential health risk. exhibits.
1. Apricot2. Apple3. Cherry4. Currant5. Elderberry6. Grape7. Plum8. Raspberry9. Strawberry-Apple10. Display of 5 Jars of Jellies, 5 Varieties 1st 3.00 2nd 2.5011. Any Other
LOTS
CLASS 12 - JAMS OR PRESERVESMust Be in Regulation Jelly Glasses
Premium: 1st 2.00 2nd 1.50
1. Apple2. Apricot3. Gooseberry4. Ground Cherry5. Peach6. Plum7. Raspberry8. Rhubarb9. Strawberry10. Tomato11. Display of 5 Varieties, Premium: 1st 3.00 2nd 2.5012. Any Other
LOTS
28
CLASS 2GARDEN VEGETABLES
Premium: 1st 2.00 2nd 1.50LOTS
CLASS 7 - DOUGHNUTSFour Doughnuts
Premium: 1st 2.00 2nd 1.50
1. Raised Donuts2. Cake Donuts
LOTS
CLASS 8 - PIESBring a small pie or 1/6 of a large pie
Premium: 1st 2.00 2nd 1.50
1. Apple2. Cherry3. Berry4. Raisin5. Peach6. Rhubarb7. Lemon8. Blueberry9. Ground Cherry10. Mince11. Raspberry
13. Any Other
LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
CLASS 9-Children Under 11CLASS 10-Children 11-15Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.LOTS
3. Any Summer Squash4. Any Regular Squash5. Pumpkin6. Painted Vegetable
13
1. Beans, purple, 12 pods2. Beans, green, 12 pods3. Beans, yellow, 12 pods4. Beans, lima, 12 pods5. Beets for table use, 3 specimens6. Broccoli, one bunch
8. Cabbage, round green, 1 specimen9. Cabbage, red, 1 specimen10. Carrots, 6 specimens
12. Celery, 1 bunch13. Cucumbers, slicing, 3 specimens14. Cucumbers, pickling, 2-3”, 6 specimens15. Cucumbers, 4-5”, 6 specimens16. Egg Plant, purple, 1 specimen17. Egg Plant, white, 1 specimen18. Garlic, 6 bulbs19. Gourds, 6 specimens20. Ground Cherries, 1 pt21. Kale, 1 specimen22. Kohlrabi, White, 3 specimens23. Kohlrabi, Purple, 3 specimens24. Leek, 6 specimens25. Muskmelons, any variety, 1 specimen26. Onions, yellow globe, 3 specimens27. Onions, red globe, 3 specimens28. Onions, white globe, 3 specimens29. Sweet Spanish Onions, 3 specimens30. Parsnips, 3 specimens31. Peas, in pod, 12 pods32. Sugar Snap Peas, 12 pods33. Peppers, Hot, 3 specimens34. Peppers, Sweet, 3 specimens35. Radishes, 6 specimens36. Rhubarb, 3 stalks, 1”of leaf on 37. Red Rhubarb, 3 stalks, 1”leaf on38. Rutabagas, for table use, 3 specimens39. Salsify, 3 specimens
41. Cherry Tomatoes, 6 specimens42. Tomatillos, 3 specimens43. Tomatoes, red, any variety, 3 specimens44. Heritage Tomatoes, 3 specimens45. Tomatoes, Large Yellow, 3 specimens46. Grape Tomatoes, 6 specimens47. Pink Tomatoes, 3 specimens48. Yellow Pear Tomatoes, 6 specimens49. Turnips, for table use, 3 specimens50. Watermelons, round, 1 specimen51. Watermelon, long, 1 specimen52. Display of 10 varieties of vegetables
Premium: 1st 2.50 2nd 2.0053. Display of 5 varieties of vegetables
Premium: 1st 2.50 2nd 2.0054. Other
CLASS 3SUMMER SQUASH, 2 specimens stems on
Premium: 1st 2.00 2nd 1.50LOTS1. Peter Pan Scalloped2. Yellow Crooked Neck3. Yellow, Straight Neck4. Zucchini, Regular Shape5. Zucchini, Round6. Any other Summer Squash
CLASS 4SQUASH REGULAR, 2 specimens w/ stems
Premium: 1st 2.00 2nd 1.50LOTS1. Butternut2. Hubbard3. Acorn4. Spaghetti5. Any other regular Squash, identify
CLASS 5PUMPKINS, 1 specimen w/ stem
Premium: 1st 2.00 2nd 1.50LOTS1. Pie, Sugar2. Field CLASS 6LARGE OR UNUSUAL EXHIBIT, 1 specimen
Premium: 1st 2.00 2nd 1.50LOTS1. Carrot2. Cabbage3. Cucumber4. Potato5. Tomato, any kind
7. Squash 8. Kohlrabi9. Table Beet10. Pumpkin
12. Zucchini13. Most Unusual Freak Vegetable14. Other CLASS 7
HERBSPremium: 1st 2.00 2nd 1.50LOTS
1. All varieties - each variety to be judged separately. At least 3 stems of each variety.
3. Collection of 5 potted herb plants 1st 3.00 2nd 2.00CLASS 8
PAINTED VEGETABLESPremium: 1st 4.00 2nd 3.00 3rd 2.00
LOTS1. Decorated Pumpkin2. Decorated Squash3. Any Other
CLASS 9 - CANDIES4 pieces
Premium: 1st 2.00 2nd 1.50
1. Fudge2. Divinity3. Peanut Brittle4. Toffee5. Mints6. Caramels7. Dipped Candies
9. Any Other
LOTS
CLASS 10 - CANNED FRUITPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation Quart or Pint canning jars with regulation lids. Must have metal rings on jars. Label how long cooked. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apples2. Apricots3. Blueberries4. Cherries5. Crab Apples6. Gooseberries7. Ground Cherries8. Peaches9. Pears10. Plums, Tame11. Plums, Wild12. Raspberries, Red13. Raspberries, Black14. Rhubarb15. Strawberries16. Apple Sauce17. Pear Sauce18. Display of 5 jars canned fruit, 5 varieties Premium: 1st 3.00 2nd 2.5019. Any other
LOTS
CLASS 11 - JELLIESPremiums: 1st 2.00 2nd 1.50
Must be in regulation jelly glasses.
a heat treatment may result in mold growth and toxin production in the jelly. Persons continuing
aware of the potential health risk. exhibits.
1. Apricot2. Apple3. Cherry4. Currant5. Elderberry6. Grape7. Plum8. Raspberry9. Strawberry-Apple10. Display of 5 Jars of Jellies, 5 Varieties 1st 3.00 2nd 2.5011. Any Other
LOTS
CLASS 12 - JAMS OR PRESERVESMust Be in Regulation Jelly Glasses
Premium: 1st 2.00 2nd 1.50
1. Apple2. Apricot3. Gooseberry4. Ground Cherry5. Peach6. Plum7. Raspberry8. Rhubarb9. Strawberry10. Tomato11. Display of 5 Varieties, Premium: 1st 3.00 2nd 2.5012. Any Other
LOTS
28
CLASS 2GARDEN VEGETABLES
Premium: 1st 2.00 2nd 1.50LOTS
CLASS 7 - DOUGHNUTSFour Doughnuts
Premium: 1st 2.00 2nd 1.50
1. Raised Donuts2. Cake Donuts
LOTS
CLASS 8 - PIESBring a small pie or 1/6 of a large pie
Premium: 1st 2.00 2nd 1.50
1. Apple2. Cherry3. Berry4. Raisin5. Peach6. Rhubarb7. Lemon8. Blueberry9. Ground Cherry10. Mince11. Raspberry
13. Any Other
LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
CLASS 9-Children Under 11CLASS 10-Children 11-15Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.LOTS
3. Any Summer Squash4. Any Regular Squash5. Pumpkin6. Painted Vegetable
13
1. Beans, purple, 12 pods2. Beans, green, 12 pods3. Beans, yellow, 12 pods4. Beans, lima, 12 pods5. Beets for table use, 3 specimens6. Broccoli, one bunch
8. Cabbage, round green, 1 specimen9. Cabbage, red, 1 specimen10. Carrots, 6 specimens
12. Celery, 1 bunch13. Cucumbers, slicing, 3 specimens14. Cucumbers, pickling, 2-3”, 6 specimens15. Cucumbers, 4-5”, 6 specimens16. Egg Plant, purple, 1 specimen17. Egg Plant, white, 1 specimen18. Garlic, 6 bulbs19. Gourds, 6 specimens20. Ground Cherries, 1 pt21. Kale, 1 specimen22. Kohlrabi, White, 3 specimens23. Kohlrabi, Purple, 3 specimens24. Leek, 6 specimens25. Muskmelons, any variety, 1 specimen26. Onions, yellow globe, 3 specimens27. Onions, red globe, 3 specimens28. Onions, white globe, 3 specimens29. Sweet Spanish Onions, 3 specimens30. Parsnips, 3 specimens31. Peas, in pod, 12 pods32. Sugar Snap Peas, 12 pods33. Peppers, Hot, 3 specimens34. Peppers, Sweet, 3 specimens35. Radishes, 6 specimens36. Rhubarb, 3 stalks, 1”of leaf on 37. Red Rhubarb, 3 stalks, 1”leaf on38. Rutabagas, for table use, 3 specimens39. Salsify, 3 specimens
41. Cherry Tomatoes, 6 specimens42. Tomatillos, 3 specimens43. Tomatoes, red, any variety, 3 specimens44. Heritage Tomatoes, 3 specimens45. Tomatoes, Large Yellow, 3 specimens46. Grape Tomatoes, 6 specimens47. Pink Tomatoes, 3 specimens48. Yellow Pear Tomatoes, 6 specimens49. Turnips, for table use, 3 specimens50. Watermelons, round, 1 specimen51. Watermelon, long, 1 specimen52. Display of 10 varieties of vegetables
Premium: 1st 2.50 2nd 2.0053. Display of 5 varieties of vegetables
Premium: 1st 2.50 2nd 2.0054. Other
CLASS 3SUMMER SQUASH, 2 specimens stems on
Premium: 1st 2.00 2nd 1.50LOTS1. Peter Pan Scalloped2. Yellow Crooked Neck3. Yellow, Straight Neck4. Zucchini, Regular Shape5. Zucchini, Round6. Any other Summer Squash
CLASS 4SQUASH REGULAR, 2 specimens w/ stems
Premium: 1st 2.00 2nd 1.50LOTS1. Butternut2. Hubbard3. Acorn4. Spaghetti5. Any other regular Squash, identify
CLASS 5PUMPKINS, 1 specimen w/ stem
Premium: 1st 2.00 2nd 1.50LOTS1. Pie, Sugar2. Field CLASS 6LARGE OR UNUSUAL EXHIBIT, 1 specimen
Premium: 1st 2.00 2nd 1.50LOTS1. Carrot2. Cabbage3. Cucumber4. Potato5. Tomato, any kind
7. Squash 8. Kohlrabi9. Table Beet10. Pumpkin
12. Zucchini13. Most Unusual Freak Vegetable14. Other CLASS 7
HERBSPremium: 1st 2.00 2nd 1.50LOTS
1. All varieties - each variety to be judged separately. At least 3 stems of each variety.
3. Collection of 5 potted herb plants 1st 3.00 2nd 2.00CLASS 8
PAINTED VEGETABLESPremium: 1st 4.00 2nd 3.00 3rd 2.00
LOTS1. Decorated Pumpkin2. Decorated Squash3. Any Other
CLASS 9 - CANDIES4 pieces
Premium: 1st 2.00 2nd 1.50
1. Fudge2. Divinity3. Peanut Brittle4. Toffee5. Mints6. Caramels7. Dipped Candies
9. Any Other
LOTS
CLASS 10 - CANNED FRUITPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation Quart or Pint canning jars with regulation lids. Must have metal rings on jars. Label how long cooked. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apples2. Apricots3. Blueberries4. Cherries5. Crab Apples6. Gooseberries7. Ground Cherries8. Peaches9. Pears10. Plums, Tame11. Plums, Wild12. Raspberries, Red13. Raspberries, Black14. Rhubarb15. Strawberries16. Apple Sauce17. Pear Sauce18. Display of 5 jars canned fruit, 5 varieties Premium: 1st 3.00 2nd 2.5019. Any other
LOTS
CLASS 11 - JELLIESPremiums: 1st 2.00 2nd 1.50
Must be in regulation jelly glasses.
a heat treatment may result in mold growth and toxin production in the jelly. Persons continuing
aware of the potential health risk. exhibits.
1. Apricot2. Apple3. Cherry4. Currant5. Elderberry6. Grape7. Plum8. Raspberry9. Strawberry-Apple10. Display of 5 Jars of Jellies, 5 Varieties 1st 3.00 2nd 2.5011. Any Other
LOTS
CLASS 12 - JAMS OR PRESERVESMust Be in Regulation Jelly Glasses
Premium: 1st 2.00 2nd 1.50
1. Apple2. Apricot3. Gooseberry4. Ground Cherry5. Peach6. Plum7. Raspberry8. Rhubarb9. Strawberry10. Tomato11. Display of 5 Varieties, Premium: 1st 3.00 2nd 2.5012. Any Other
LOTS
28
CLASS 2GARDEN VEGETABLES
Premium: 1st 2.00 2nd 1.50LOTS
CLASS 7 - DOUGHNUTSFour Doughnuts
Premium: 1st 2.00 2nd 1.50
1. Raised Donuts2. Cake Donuts
LOTS
CLASS 8 - PIESBring a small pie or 1/6 of a large pie
Premium: 1st 2.00 2nd 1.50
1. Apple2. Cherry3. Berry4. Raisin5. Peach6. Rhubarb7. Lemon8. Blueberry9. Ground Cherry10. Mince11. Raspberry
13. Any Other
LOTS
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
CLASS 9-Children Under 11CLASS 10-Children 11-15Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.LOTS
3. Any Summer Squash4. Any Regular Squash5. Pumpkin6. Painted Vegetable
12 29
1. Beacon2. Cortland3. Duchess4. Fireside 5. Haralson6. Honey Crisp7. Jonathon8. Macintosh9. State Fair10. Sweet Sixteen11. Wealthy12. Paula Red13. Red Baron14. Yellow Transparent15. Any Other
CLASS 3CRAB APPLES, 10 apples per plate
Premium: 1st 2.00 2nd 1.50LOTS1. Chestnut2. Dolgo3. Whitney4. Any other not listed
CLASS 4PLUMS, 6 plums per platePremium: 1st 2.00 2nd 1.50
LOTS1. LaCrescent2. Mount Royal3. Superior4. South Dakota5. Underwood6. Pipestone7. Toka 8. Juanita9. Any other plum
CLASS 5GRAPES, 3 bunches per plate
Premium: 1st 2.00 2nd 1.50LOTS1. Beta 2. Concord3. Worden4. Edelweiss5. Thompson Red6. Any other variety
CLASS 6RASPBERRIES, 12 specimens
Premium: 1st 2.00 2nd 1.50LOTS1. Raspberries, early2. Raspberries, ever bearing3. Raspberries, yellow4. Raspberries, ever bearing yellow5. Raspberries, black
CLASS 7PEARS, 4 specimens
Premium: 1st 2.00 2nd 1.50LOTS1. Pears, and variety
DEPARTMENT 9 - VEGETABLESSuperintendent: Larry Gieseke A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be
arts building as the doors will be locked, exhibits removed before 6:00 p.m. will result in forfeiture of premiums. Ten specimens of one variety are required in each lot; tubers should be clean and attractive, uniform in size and shape, free from blemishes and disease and true to variety name. Diseased
Variety must be named.
CLASS 1POTATOES, 10 specimensPremium: 1st 2.00 2nd 1.50
LOTS1. Cherokee2. Chippewa3. Early Ohio4. Irish Cobbler5. Kennebec6. Norland7. Pontiac8. Russet9. Yukon Gold 10. Any Other
CLASS 16 - MEATSPremium: 1st 2.00 2nd 1.50
1. Beef2. Pork3. Chicken4. Sausage5. Pickled Fish6. Mince Meat7. Meat Balls8. Display of 5 Varieties 1st 3.00 2nd 2.509. Any Other
LOTS
CLASS 17 - MISCELLANEOUSPremium: 1st 2.00 2nd 1.50
1. Honey, Comb, 3 sections2. Honey, Extracted 1 quart3. Sorghum, 1 quart4. Canned Sauerkraut5. Lard
7. Homemade Noodles8. Canned Baked Beans9. Maple Syrup10. Soft Soap11. Pie Filling12. Other
LOTS
CLASS 18 - WINE ENTRYlabels should include wine makers name, address, type of wine & vintage year.
Premium: 1st 4.00 2nd 3.001. Apple2. Beet3. Blueberry4. Carrot5. Cherry6. Chokecherry7. Dandelion8. Dessert Wine9. Elderberry10. Grape, Purple11. Grape, Red12. Grape. White13. Grape, Other14. Peach15. Plum16. Raspberry17. Rhubarb18. Strawberry19. Wheat
LOTS
CLASS 20 - DRINKING JUICEPremium: 1st 2.00 2nd 1.50
1. Tomato2. Apple3. Grape4. Other
LOTS
CLASS 21 - DECORATIVE CAKE, CUPCAKES, COOKIES
Only decoration is judged
1. Fancy Frosted Cake2. Cupcakes-43. Cookies-44. Sally Ann Frosted-45. Gingerbread House6. Cakepops-4
LOTS
Open Class exhibitors will receive
6:00 p.m. on Sunday, August 5, 2018.
CLASS 2APPLES, 6 apples per platePremium: 1st 2.00 2nd 1.50
LOTS
CLASS 14 - RELISHESPremium: 1st 2.00 2nd 1.50
1. Catsup2. Chili Sauce3. Corn4. Uncooked5. Cooked6. Salsa7. Spaghetti Sauce8. Beet9. Zucchini10. Display of 5 Varieties 1st 3.00 2nd 2.50
LOTS
CLASS 15 - CANNED VEGETABLESPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation canning jars with regulation lids. Must have metal rings on jars. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.LOTS
CLASS 13 - PICKLESPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation canning jars with regulation lids. Must have metal rings on jars. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apple2. Bean3. Beet4. Bread and Butter5. Cucumber, Dill6. Cucumber, Sweet7. Chunk8. Mustard9. Peach10. Tomato, Green11. Watermelon, sweet12. Asparagus
14. Cantaloupe15. Carrot16. Ripe Cucumber17. Display of 5 Varieties, 1st 3.00 2nd 2.5018. Any Other
LOTS
Premium: 1st 3.00 2nd 1.50
1. Asparagus2. Beans, green3. Beans, yellow4. Beets5. Carrots
7. Corn8. Mixed Vegetables9. Peas10. Tomatoes, Whole11. Tomatoes, Stewed12. Soup13. Pumpkin14. Squash15. Potatoes16. Display of 5 Varieties 1st 3.00 2nd 2.5017. Any other
CLASS 19 - HOMEMADE BEER One 12oz bottle or larger. Each bottle should be labeled with a description of the beer along with the month and date it was brewed.
Premium: 1st 4.00 2nd 3.001. Ale, Dark2. Ale, Light3. Bock4. Stout5. Porter6. IPA 7. Lager, Dark 8. Lager, Light9. Wheat10. Cider 11. Mead12. Other
LOTS
12 29
1. Beacon2. Cortland3. Duchess4. Fireside 5. Haralson6. Honey Crisp7. Jonathon8. Macintosh9. State Fair10. Sweet Sixteen11. Wealthy12. Paula Red13. Red Baron14. Yellow Transparent15. Any Other
CLASS 3CRAB APPLES, 10 apples per plate
Premium: 1st 2.00 2nd 1.50LOTS1. Chestnut2. Dolgo3. Whitney4. Any other not listed
CLASS 4PLUMS, 6 plums per platePremium: 1st 2.00 2nd 1.50
LOTS1. LaCrescent2. Mount Royal3. Superior4. South Dakota5. Underwood6. Pipestone7. Toka 8. Juanita9. Any other plum
CLASS 5GRAPES, 3 bunches per plate
Premium: 1st 2.00 2nd 1.50LOTS1. Beta 2. Concord3. Worden4. Edelweiss5. Thompson Red6. Any other variety
CLASS 6RASPBERRIES, 12 specimens
Premium: 1st 2.00 2nd 1.50LOTS1. Raspberries, early2. Raspberries, ever bearing3. Raspberries, yellow4. Raspberries, ever bearing yellow5. Raspberries, black
CLASS 7PEARS, 4 specimens
Premium: 1st 2.00 2nd 1.50LOTS1. Pears, and variety
DEPARTMENT 9 - VEGETABLESSuperintendent: Larry Gieseke A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be
arts building as the doors will be locked, exhibits removed before 6:00 p.m. will result in forfeiture of premiums. Ten specimens of one variety are required in each lot; tubers should be clean and attractive, uniform in size and shape, free from blemishes and disease and true to variety name. Diseased
Variety must be named.
CLASS 1POTATOES, 10 specimensPremium: 1st 2.00 2nd 1.50
LOTS1. Cherokee2. Chippewa3. Early Ohio4. Irish Cobbler5. Kennebec6. Norland7. Pontiac8. Russet9. Yukon Gold 10. Any Other
CLASS 16 - MEATSPremium: 1st 2.00 2nd 1.50
1. Beef2. Pork3. Chicken4. Sausage5. Pickled Fish6. Mince Meat7. Meat Balls8. Display of 5 Varieties 1st 3.00 2nd 2.509. Any Other
LOTS
CLASS 17 - MISCELLANEOUSPremium: 1st 2.00 2nd 1.50
1. Honey, Comb, 3 sections2. Honey, Extracted 1 quart3. Sorghum, 1 quart4. Canned Sauerkraut5. Lard
7. Homemade Noodles8. Canned Baked Beans9. Maple Syrup10. Soft Soap11. Pie Filling12. Other
LOTS
CLASS 18 - WINE ENTRYlabels should include wine makers name, address, type of wine & vintage year.
Premium: 1st 4.00 2nd 3.001. Apple2. Beet3. Blueberry4. Carrot5. Cherry6. Chokecherry7. Dandelion8. Dessert Wine9. Elderberry10. Grape, Purple11. Grape, Red12. Grape. White13. Grape, Other14. Peach15. Plum16. Raspberry17. Rhubarb18. Strawberry19. Wheat
LOTS
CLASS 20 - DRINKING JUICEPremium: 1st 2.00 2nd 1.50
1. Tomato2. Apple3. Grape4. Other
LOTS
CLASS 21 - DECORATIVE CAKE, CUPCAKES, COOKIES
Only decoration is judged
1. Fancy Frosted Cake2. Cupcakes-43. Cookies-44. Sally Ann Frosted-45. Gingerbread House6. Cakepops-4
LOTS
Open Class exhibitors will receive
6:00 p.m. on Sunday, August 5, 2018.
CLASS 2APPLES, 6 apples per platePremium: 1st 2.00 2nd 1.50
LOTS
CLASS 14 - RELISHESPremium: 1st 2.00 2nd 1.50
1. Catsup2. Chili Sauce3. Corn4. Uncooked5. Cooked6. Salsa7. Spaghetti Sauce8. Beet9. Zucchini10. Display of 5 Varieties 1st 3.00 2nd 2.50
LOTS
CLASS 15 - CANNED VEGETABLESPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation canning jars with regulation lids. Must have metal rings on jars. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.LOTS
CLASS 13 - PICKLESPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation canning jars with regulation lids. Must have metal rings on jars. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apple2. Bean3. Beet4. Bread and Butter5. Cucumber, Dill6. Cucumber, Sweet7. Chunk8. Mustard9. Peach10. Tomato, Green11. Watermelon, sweet12. Asparagus
14. Cantaloupe15. Carrot16. Ripe Cucumber17. Display of 5 Varieties, 1st 3.00 2nd 2.5018. Any Other
LOTS
Premium: 1st 3.00 2nd 1.50
1. Asparagus2. Beans, green3. Beans, yellow4. Beets5. Carrots
7. Corn8. Mixed Vegetables9. Peas10. Tomatoes, Whole11. Tomatoes, Stewed12. Soup13. Pumpkin14. Squash15. Potatoes16. Display of 5 Varieties 1st 3.00 2nd 2.5017. Any other
CLASS 19 - HOMEMADE BEER One 12oz bottle or larger. Each bottle should be labeled with a description of the beer along with the month and date it was brewed.
Premium: 1st 4.00 2nd 3.001. Ale, Dark2. Ale, Light3. Bock4. Stout5. Porter6. IPA 7. Lager, Dark 8. Lager, Light9. Wheat10. Cider 11. Mead12. Other
LOTS
12 29
1. Beacon2. Cortland3. Duchess4. Fireside 5. Haralson6. Honey Crisp7. Jonathon8. Macintosh9. State Fair10. Sweet Sixteen11. Wealthy12. Paula Red13. Red Baron14. Yellow Transparent15. Any Other
CLASS 3CRAB APPLES, 10 apples per plate
Premium: 1st 2.00 2nd 1.50LOTS1. Chestnut2. Dolgo3. Whitney4. Any other not listed
CLASS 4PLUMS, 6 plums per platePremium: 1st 2.00 2nd 1.50
LOTS1. LaCrescent2. Mount Royal3. Superior4. South Dakota5. Underwood6. Pipestone7. Toka 8. Juanita9. Any other plum
CLASS 5GRAPES, 3 bunches per plate
Premium: 1st 2.00 2nd 1.50LOTS1. Beta 2. Concord3. Worden4. Edelweiss5. Thompson Red6. Any other variety
CLASS 6RASPBERRIES, 12 specimens
Premium: 1st 2.00 2nd 1.50LOTS1. Raspberries, early2. Raspberries, ever bearing3. Raspberries, yellow4. Raspberries, ever bearing yellow5. Raspberries, black
CLASS 7PEARS, 4 specimens
Premium: 1st 2.00 2nd 1.50LOTS1. Pears, and variety
DEPARTMENT 9 - VEGETABLESSuperintendent: Larry Gieseke A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be
arts building as the doors will be locked, exhibits removed before 6:00 p.m. will result in forfeiture of premiums. Ten specimens of one variety are required in each lot; tubers should be clean and attractive, uniform in size and shape, free from blemishes and disease and true to variety name. Diseased
Variety must be named.
CLASS 1POTATOES, 10 specimensPremium: 1st 2.00 2nd 1.50
LOTS1. Cherokee2. Chippewa3. Early Ohio4. Irish Cobbler5. Kennebec6. Norland7. Pontiac8. Russet9. Yukon Gold 10. Any Other
CLASS 16 - MEATSPremium: 1st 2.00 2nd 1.50
1. Beef2. Pork3. Chicken4. Sausage5. Pickled Fish6. Mince Meat7. Meat Balls8. Display of 5 Varieties 1st 3.00 2nd 2.509. Any Other
LOTS
CLASS 17 - MISCELLANEOUSPremium: 1st 2.00 2nd 1.50
1. Honey, Comb, 3 sections2. Honey, Extracted 1 quart3. Sorghum, 1 quart4. Canned Sauerkraut5. Lard
7. Homemade Noodles8. Canned Baked Beans9. Maple Syrup10. Soft Soap11. Pie Filling12. Other
LOTS
CLASS 18 - WINE ENTRYlabels should include wine makers name, address, type of wine & vintage year.
Premium: 1st 4.00 2nd 3.001. Apple2. Beet3. Blueberry4. Carrot5. Cherry6. Chokecherry7. Dandelion8. Dessert Wine9. Elderberry10. Grape, Purple11. Grape, Red12. Grape. White13. Grape, Other14. Peach15. Plum16. Raspberry17. Rhubarb18. Strawberry19. Wheat
LOTS
CLASS 20 - DRINKING JUICEPremium: 1st 2.00 2nd 1.50
1. Tomato2. Apple3. Grape4. Other
LOTS
CLASS 21 - DECORATIVE CAKE, CUPCAKES, COOKIES
Only decoration is judged
1. Fancy Frosted Cake2. Cupcakes-43. Cookies-44. Sally Ann Frosted-45. Gingerbread House6. Cakepops-4
LOTS
Open Class exhibitors will receive
6:00 p.m. on Sunday, August 5, 2018.
CLASS 2APPLES, 6 apples per platePremium: 1st 2.00 2nd 1.50
LOTS
CLASS 14 - RELISHESPremium: 1st 2.00 2nd 1.50
1. Catsup2. Chili Sauce3. Corn4. Uncooked5. Cooked6. Salsa7. Spaghetti Sauce8. Beet9. Zucchini10. Display of 5 Varieties 1st 3.00 2nd 2.50
LOTS
CLASS 15 - CANNED VEGETABLESPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation canning jars with regulation lids. Must have metal rings on jars. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.LOTS
CLASS 13 - PICKLESPremium: 1st 2.00 2nd 1.50
All Canned Goods should be in regulation canning jars with regulation lids. Must have metal rings on jars. Use U.S.D.A. canning methods. For U.S.D.A. canning methods check a BALL or KERR canning information sheet.
1. Apple2. Bean3. Beet4. Bread and Butter5. Cucumber, Dill6. Cucumber, Sweet7. Chunk8. Mustard9. Peach10. Tomato, Green11. Watermelon, sweet12. Asparagus
14. Cantaloupe15. Carrot16. Ripe Cucumber17. Display of 5 Varieties, 1st 3.00 2nd 2.5018. Any Other
LOTS
Premium: 1st 3.00 2nd 1.50
1. Asparagus2. Beans, green3. Beans, yellow4. Beets5. Carrots
7. Corn8. Mixed Vegetables9. Peas10. Tomatoes, Whole11. Tomatoes, Stewed12. Soup13. Pumpkin14. Squash15. Potatoes16. Display of 5 Varieties 1st 3.00 2nd 2.5017. Any other
CLASS 19 - HOMEMADE BEER One 12oz bottle or larger. Each bottle should be labeled with a description of the beer along with the month and date it was brewed.
Premium: 1st 4.00 2nd 3.001. Ale, Dark2. Ale, Light3. Bock4. Stout5. Porter6. IPA 7. Lager, Dark 8. Lager, Light9. Wheat10. Cider 11. Mead12. Other
LOTS
30 11
Crops from current or previous years only may be shown, unless otherwise stated. All exhibits must be entered properly labeled. Only one entry per lot by members of same family. Entries in this division must be grown in Sibley or adjoining counties.
“without” roots.FIELD CORN-10 EAR LOTS
LOTS
3. Shelled Corn 2qts. 4. Tallest Corn 5. Pop Corn-6 ears 6. Sweet Corn 6-ears
CLASS 2 GRAINS
LOTS1. Spring Wheat 2. Winter Wheat 3. Barley 4. Oats 5. Rye 6. Soybeans
CLASS 3 GRAIN SHEATHS
LOTSSheaths should be about 3” diameter1. Oats 2. Winter Wheat 3. Spring Wheat
CLASS 4 HAY AND SILAGE
LOTS
Baled hay should be a 12 to 20 inch section of the standard bale or a small bale approximately 10”x12”.
1. Baled Alfalfa 2. Baled hay any tame grass or legume
CLASS 5 SCARECROW CONTESTLot 1 AdultLot 2 Children 15 yr and under
1st-$15.002nd-$10.003rd-$5.00 Scarecrows must be free standing and not over 8 feet tall or under 3 feet tall. Judging based on the following: Creativity and originality, Character-Likeness of a person. How materials are utilized.
DEPARTMENT 8 - HORTICULTURE
day of Fair. No entries will be accepted after 6 p.m. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be removed by 9 p.m. in the horticulture
exhibits removed before 6:00 p.m. will result in forfeiture of premiums.1. Exhibitors please read the general rules of the fair on the rules and regulations page.
2. No more than one plate of any variety will be allowed in any collection competing for a premium nor shall there be synonymous entries. Any exhibitor violating this clause shall forfeit the premium money for this lot.
3. All fruits and vegetables must be shown in uniform open receptacles of the proper size to contain the sample. Shortage in count or measure will disqualify a sample from competing.
4. The Superintendent will provide uniform label cards and see that they are properly attached to all fruit and vegetable entries.
5. The exhibitor must keep his entries in tidy condition during the time that they are on exhibit. Specimens may be added to any sample except while judging is in process on the lot, to replace those which have deteriorated. The superintendent will see that any manifestly,
6. All varieties of fruits shall compete by variety.
7. Size, color, shape, quality, uniformity and conformity to a desirable type for the variety are the basis for judging. Select specimens normal and uniform as to size, color and quality.
8. All exhibits must be correctly labeled according to variety.
CLASS 1FRUITS, APRICOTS, PEACHES & NUTS
Premium: 1st 2.00 2nd 1.50LOTS1. Pears-6 specimens2. Strawberries-12 specimens3. Apricots-6 specimens4. Peaches- 6 specimens5. Currants- 12 specimens6. Gooseberries-12 specimens7. Black Walnuts8. Butter Nuts9. Other
CLASS 28-HERITAGE BAKING-INCLUDE RECIPE
Breads-Bring ½ loaf or 4 inch end of loaf; ¼ of a ring or a 4 sq. inch corner of a coffee cake.
Premium: 1st 2.00 2nd 1.50
1. Pfeffernuesse-42. Fattigmands-43. Ethnic Bread-Sweet4. Ethnic Bread-Other5. Hot Cross Buns-46. Kolaches-47. Lefse-28. Rosettes-49. Sandbakelse-410. Baklava11. Krumkaka-412. Biscotti-4, 3 ¼ inch slices13. Scones-414. Strudel15. Ethnic Cookies-416. Churros-417. Tres Leches18. Any Other Item Not Listed
LOTS
CLASS 1-CORN
CLASS 22 - DEHYDRATED OR DRIED FOODTo be exhibited in unsealed half pint
colorless glass jarsPremium: 1st 2.00 2nd 1.50
1. Apples2. Apricots3. Bananas4. Beans5. Carrots6. Onions7. Peppers8. Snacks9. Soup Mix10. Any Other Fruit11. Any Other Vegetable12. Display of 5 Varities
LOTS
CLASS 23 - DRIED HERBSTo be exhibited in unsealed half pint
colorless glass jarsPremium: 1st 2.00 2nd 1.50
1. Mint2. Chives3. Rosemary4. Thyme5. Oregano6. Basil7. Dill Seed
LOTS
CLASS 24-CHILDREN UNDER 11CLASS 25-CHILDREN 11-15
CLASS 26-SENIOR DIVISION (70 OR OLDER)CLASS 27-SPECIAL DIET
(GLUTEN FREE, DIABETIC, ETC)Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.
1. Yeast Breads-½ regular size loaf or 4in end2. Quick Breads-½ regular size loaf or 4in end3. Bread Machine Breads-½ regular size loaf or 4in end
5. Cookies-46. Donuts-47. Caramel Rolls, Sweet-4 rolls
9. Candies-4 pieces10. Canned Fruit-See class 10 for rules11. Jellies-See Class 11 for rules12. Jams or Preserves-See Class 12 for rules13. Pickles-See Class 13 for rules14. Relishes 15. Canned Vegetables-See Class 15 for rules16. Meats17. Decorative Cakes18. Dehydrated Foods-Exhibit in unsealed half pint jar19. Dried Herbs-Exhibit in unsealed half pint jar20. Decorated Cookies-421. Decorated Cupcakes-422. Other
LOTS for Classes 24-27
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
Premium: 1st 2.50 2nd 2.00
Premium: 1st 3.00 2nd 2.00
Premium: 1st 3.00 2nd 2.50
Premium: 1st 3.00 2nd 2.50
DEPARTMENT 7 - FARM CROPSSuperintendent: Larry GiesekeAdvanced entry form not required.
fair. No entries will be accepted after 6 p.m. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be removed by 9 p.m. in
locked, exhibits removed before 6:00 p.m. will result in forfeiture of premiums.
30 11
Crops from current or previous years only may be shown, unless otherwise stated. All exhibits must be entered properly labeled. Only one entry per lot by members of same family. Entries in this division must be grown in Sibley or adjoining counties.
“without” roots.FIELD CORN-10 EAR LOTS
LOTS
3. Shelled Corn 2qts. 4. Tallest Corn 5. Pop Corn-6 ears 6. Sweet Corn 6-ears
CLASS 2 GRAINS
LOTS1. Spring Wheat 2. Winter Wheat 3. Barley 4. Oats 5. Rye 6. Soybeans
CLASS 3 GRAIN SHEATHS
LOTSSheaths should be about 3” diameter1. Oats 2. Winter Wheat 3. Spring Wheat
CLASS 4 HAY AND SILAGE
LOTS
Baled hay should be a 12 to 20 inch section of the standard bale or a small bale approximately 10”x12”.
1. Baled Alfalfa 2. Baled hay any tame grass or legume
CLASS 5 SCARECROW CONTESTLot 1 AdultLot 2 Children 15 yr and under
1st-$15.002nd-$10.003rd-$5.00 Scarecrows must be free standing and not over 8 feet tall or under 3 feet tall. Judging based on the following: Creativity and originality, Character-Likeness of a person. How materials are utilized.
DEPARTMENT 8 - HORTICULTURE
day of Fair. No entries will be accepted after 6 p.m. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be removed by 9 p.m. in the horticulture
exhibits removed before 6:00 p.m. will result in forfeiture of premiums.1. Exhibitors please read the general rules of the fair on the rules and regulations page.
2. No more than one plate of any variety will be allowed in any collection competing for a premium nor shall there be synonymous entries. Any exhibitor violating this clause shall forfeit the premium money for this lot.
3. All fruits and vegetables must be shown in uniform open receptacles of the proper size to contain the sample. Shortage in count or measure will disqualify a sample from competing.
4. The Superintendent will provide uniform label cards and see that they are properly attached to all fruit and vegetable entries.
5. The exhibitor must keep his entries in tidy condition during the time that they are on exhibit. Specimens may be added to any sample except while judging is in process on the lot, to replace those which have deteriorated. The superintendent will see that any manifestly,
6. All varieties of fruits shall compete by variety.
7. Size, color, shape, quality, uniformity and conformity to a desirable type for the variety are the basis for judging. Select specimens normal and uniform as to size, color and quality.
8. All exhibits must be correctly labeled according to variety.
CLASS 1FRUITS, APRICOTS, PEACHES & NUTS
Premium: 1st 2.00 2nd 1.50LOTS1. Pears-6 specimens2. Strawberries-12 specimens3. Apricots-6 specimens4. Peaches- 6 specimens5. Currants- 12 specimens6. Gooseberries-12 specimens7. Black Walnuts8. Butter Nuts9. Other
CLASS 28-HERITAGE BAKING-INCLUDE RECIPE
Breads-Bring ½ loaf or 4 inch end of loaf; ¼ of a ring or a 4 sq. inch corner of a coffee cake.
Premium: 1st 2.00 2nd 1.50
1. Pfeffernuesse-42. Fattigmands-43. Ethnic Bread-Sweet4. Ethnic Bread-Other5. Hot Cross Buns-46. Kolaches-47. Lefse-28. Rosettes-49. Sandbakelse-410. Baklava11. Krumkaka-412. Biscotti-4, 3 ¼ inch slices13. Scones-414. Strudel15. Ethnic Cookies-416. Churros-417. Tres Leches18. Any Other Item Not Listed
LOTS
CLASS 1-CORN
CLASS 22 - DEHYDRATED OR DRIED FOODTo be exhibited in unsealed half pint
colorless glass jarsPremium: 1st 2.00 2nd 1.50
1. Apples2. Apricots3. Bananas4. Beans5. Carrots6. Onions7. Peppers8. Snacks9. Soup Mix10. Any Other Fruit11. Any Other Vegetable12. Display of 5 Varities
LOTS
CLASS 23 - DRIED HERBSTo be exhibited in unsealed half pint
colorless glass jarsPremium: 1st 2.00 2nd 1.50
1. Mint2. Chives3. Rosemary4. Thyme5. Oregano6. Basil7. Dill Seed
LOTS
CLASS 24-CHILDREN UNDER 11CLASS 25-CHILDREN 11-15
CLASS 26-SENIOR DIVISION (70 OR OLDER)CLASS 27-SPECIAL DIET
(GLUTEN FREE, DIABETIC, ETC)Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.
1. Yeast Breads-½ regular size loaf or 4in end2. Quick Breads-½ regular size loaf or 4in end3. Bread Machine Breads-½ regular size loaf or 4in end
5. Cookies-46. Donuts-47. Caramel Rolls, Sweet-4 rolls
9. Candies-4 pieces10. Canned Fruit-See class 10 for rules11. Jellies-See Class 11 for rules12. Jams or Preserves-See Class 12 for rules13. Pickles-See Class 13 for rules14. Relishes 15. Canned Vegetables-See Class 15 for rules16. Meats17. Decorative Cakes18. Dehydrated Foods-Exhibit in unsealed half pint jar19. Dried Herbs-Exhibit in unsealed half pint jar20. Decorated Cookies-421. Decorated Cupcakes-422. Other
LOTS for Classes 24-27
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
Premium: 1st 2.50 2nd 2.00
Premium: 1st 3.00 2nd 2.00
Premium: 1st 3.00 2nd 2.50
Premium: 1st 3.00 2nd 2.50
DEPARTMENT 7 - FARM CROPSSuperintendent: Larry GiesekeAdvanced entry form not required.
fair. No entries will be accepted after 6 p.m. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be removed by 9 p.m. in
locked, exhibits removed before 6:00 p.m. will result in forfeiture of premiums.
30 11
Crops from current or previous years only may be shown, unless otherwise stated. All exhibits must be entered properly labeled. Only one entry per lot by members of same family. Entries in this division must be grown in Sibley or adjoining counties.
“without” roots.FIELD CORN-10 EAR LOTS
LOTS
3. Shelled Corn 2qts. 4. Tallest Corn 5. Pop Corn-6 ears 6. Sweet Corn 6-ears
CLASS 2 GRAINS
LOTS1. Spring Wheat 2. Winter Wheat 3. Barley 4. Oats 5. Rye 6. Soybeans
CLASS 3 GRAIN SHEATHS
LOTSSheaths should be about 3” diameter1. Oats 2. Winter Wheat 3. Spring Wheat
CLASS 4 HAY AND SILAGE
LOTS
Baled hay should be a 12 to 20 inch section of the standard bale or a small bale approximately 10”x12”.
1. Baled Alfalfa 2. Baled hay any tame grass or legume
CLASS 5 SCARECROW CONTESTLot 1 AdultLot 2 Children 15 yr and under
1st-$15.002nd-$10.003rd-$5.00 Scarecrows must be free standing and not over 8 feet tall or under 3 feet tall. Judging based on the following: Creativity and originality, Character-Likeness of a person. How materials are utilized.
DEPARTMENT 8 - HORTICULTURE
day of Fair. No entries will be accepted after 6 p.m. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be removed by 9 p.m. in the horticulture
exhibits removed before 6:00 p.m. will result in forfeiture of premiums.1. Exhibitors please read the general rules of the fair on the rules and regulations page.
2. No more than one plate of any variety will be allowed in any collection competing for a premium nor shall there be synonymous entries. Any exhibitor violating this clause shall forfeit the premium money for this lot.
3. All fruits and vegetables must be shown in uniform open receptacles of the proper size to contain the sample. Shortage in count or measure will disqualify a sample from competing.
4. The Superintendent will provide uniform label cards and see that they are properly attached to all fruit and vegetable entries.
5. The exhibitor must keep his entries in tidy condition during the time that they are on exhibit. Specimens may be added to any sample except while judging is in process on the lot, to replace those which have deteriorated. The superintendent will see that any manifestly,
6. All varieties of fruits shall compete by variety.
7. Size, color, shape, quality, uniformity and conformity to a desirable type for the variety are the basis for judging. Select specimens normal and uniform as to size, color and quality.
8. All exhibits must be correctly labeled according to variety.
CLASS 1FRUITS, APRICOTS, PEACHES & NUTS
Premium: 1st 2.00 2nd 1.50LOTS1. Pears-6 specimens2. Strawberries-12 specimens3. Apricots-6 specimens4. Peaches- 6 specimens5. Currants- 12 specimens6. Gooseberries-12 specimens7. Black Walnuts8. Butter Nuts9. Other
CLASS 28-HERITAGE BAKING-INCLUDE RECIPE
Breads-Bring ½ loaf or 4 inch end of loaf; ¼ of a ring or a 4 sq. inch corner of a coffee cake.
Premium: 1st 2.00 2nd 1.50
1. Pfeffernuesse-42. Fattigmands-43. Ethnic Bread-Sweet4. Ethnic Bread-Other5. Hot Cross Buns-46. Kolaches-47. Lefse-28. Rosettes-49. Sandbakelse-410. Baklava11. Krumkaka-412. Biscotti-4, 3 ¼ inch slices13. Scones-414. Strudel15. Ethnic Cookies-416. Churros-417. Tres Leches18. Any Other Item Not Listed
LOTS
CLASS 1-CORN
CLASS 22 - DEHYDRATED OR DRIED FOODTo be exhibited in unsealed half pint
colorless glass jarsPremium: 1st 2.00 2nd 1.50
1. Apples2. Apricots3. Bananas4. Beans5. Carrots6. Onions7. Peppers8. Snacks9. Soup Mix10. Any Other Fruit11. Any Other Vegetable12. Display of 5 Varities
LOTS
CLASS 23 - DRIED HERBSTo be exhibited in unsealed half pint
colorless glass jarsPremium: 1st 2.00 2nd 1.50
1. Mint2. Chives3. Rosemary4. Thyme5. Oregano6. Basil7. Dill Seed
LOTS
CLASS 24-CHILDREN UNDER 11CLASS 25-CHILDREN 11-15
CLASS 26-SENIOR DIVISION (70 OR OLDER)CLASS 27-SPECIAL DIET
(GLUTEN FREE, DIABETIC, ETC)Premium: 1st 2.00 2nd 1.50
Children under 11 will be conferenced judged throughout the day. Once youth has entered their exhibit they will be directed to the conference judging table. Exhibits must be prepared and presented by the child.
1. Yeast Breads-½ regular size loaf or 4in end2. Quick Breads-½ regular size loaf or 4in end3. Bread Machine Breads-½ regular size loaf or 4in end
5. Cookies-46. Donuts-47. Caramel Rolls, Sweet-4 rolls
9. Candies-4 pieces10. Canned Fruit-See class 10 for rules11. Jellies-See Class 11 for rules12. Jams or Preserves-See Class 12 for rules13. Pickles-See Class 13 for rules14. Relishes 15. Canned Vegetables-See Class 15 for rules16. Meats17. Decorative Cakes18. Dehydrated Foods-Exhibit in unsealed half pint jar19. Dried Herbs-Exhibit in unsealed half pint jar20. Decorated Cookies-421. Decorated Cupcakes-422. Other
LOTS for Classes 24-27
Entry DayWednesday, August 1, 2018
9:00 a.m. - 6:00 p.m.
Premium: 1st 2.50 2nd 2.00
Premium: 1st 3.00 2nd 2.00
Premium: 1st 3.00 2nd 2.50
Premium: 1st 3.00 2nd 2.50
DEPARTMENT 7 - FARM CROPSSuperintendent: Larry GiesekeAdvanced entry form not required.
fair. No entries will be accepted after 6 p.m. A champion & reserve champion ribbon, with premiums of $4.00 & $2.00, may be awarded in each class to outstanding exhibits. In order to qualify for prizes all entries must be checked out with the superintendent before removed from premises. Exhibits will be released at 6:00 p.m. on the last day of the fair. Must be removed by 9 p.m. in
locked, exhibits removed before 6:00 p.m. will result in forfeiture of premiums.
