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Premium Book

July 16-20, 2014


CONTENTS Things You Need to Know……..……………………………4 &7 Competitive Exhibits………………………………….................5 Entries……………………………………………………………5 Exhibitors……………………………………………………….. 6 Judging and Awards……………………………………………...6 Professional and Amateur..……………………………................6 Exhibit Removal…………………………………………………7 Culinary Arts Department………………………………………..9 Culinary Arts: Youth…………………………………………....16 Home Arts Department……………………………………..…..20 Home Arts: Youth………………………………………………25 Arts - Crafts - Photograph Department…………………………27 Arts - Crafts - Photograph Department: Youth…………………32 Floriculture Department………………………………………...34 Floriculture Department: Youth………………………………...37 Agriculture - Horticulture Department………………………....38 Agriculture - Horticulture Department: Youth……………...….42


THINGS YOU NEED TO KNOW PLEASE READ CAREFULLY The General Rules and Regulations which follow have been established for the protection and convenience of all concerned. 1.

Fair Management reserves the sole and absolute right to construe their own rules and regulations and to determine arbitrarily, all matters and differences in regards thereto. 2. Fair Management reserves the right to formulate and announce rules to meet emergencies that may arise during the Fair and to judge all matters arising from the Fair after it is held. 3. Fair Management will not be responsible for the loss of any article or animals exhibited at the Fair or while at the Fair, nor will it accept the responsibility for the safe return of any exhibit to the owner, although due care and caution will be exercised to prevent any damage or loss. 4. Every article upon the grounds shall be under the control of the Fair Management, but while every precaution will be taken for the safekeeping of the same, neither The Great Northern Fair board, its officers or agents will be responsible in case of any loss, due to fire, theft, damage, or accident that may occur. 5. “FOR SALEâ€? signs can not be placed on any exhibit entered for competition. 6. Fair Management reserves the right to direct and regulate the parking of all vehicles or conveyances within the Fairgrounds and to direct where they shall be driven therein. It may prohibit the running of automobiles, motorcycles, bicycles, scooters and /or etc. in any section of the Grounds whenever it is opinion common safety demands it. 7. Under no circumstances will any person or firm be allowed to place any advertising matter upon buildings, trees or any other place on the grounds, nor will it be permitted to distribute matter outside of the place assigned to them, such as handbill, flyers, heralds, tac cards, etc. Noise makers will be regulated, noise to the point of nuisance on the grounds will be considered a violation. 8. Fair Management reserves the right to remove and exclude from the fair grounds any person or person whom it may deem undesirable, or shall otherwise become offensive. 9. Space is NOT provided for vehicles to be parked at your exhibit booth or building. 10. All deliveries of supplies may be made up until 1 hour before opening each day. continued‌..

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11. Glass containers are NOT ALLOWED on the grounds. 12. Alcoholic beverages are NOT ALLOWED on the grounds except in the beer garden. 13. The Fair recycles paper and cans. Please cooperate, break down your cardboard boxes, put them and aluminum cans in recycle containers provided.

For more information call 265-7121 or write: Fair Office 315 4th St. Havre, MT 59501

COMPETITIVE EXHIBITS Premium books are available at the Hill County Courthouse, and the Fair Office. Open Class competitive exhibits, school exhibits, and 4-H exhibits are an important part of our fair. Premium money paid to exhibitors exceeds $8,000.00. You too, can enter the competitive exhibits division. It’s easy, very rewarding, and it’s lots of fun!

ENTRIES 1. 2. 3. 4.

5. 6.

Entries in the Open Division are open to the world, no longer limited to Hill County residents. Entries must be the work of the EXHIBITOR. No exhibit item shall be entered in more than one number. An exhibitor can enter ten item’s per class number. Every entry must be made in the name of the bonafide owner and completed since the previous Fair. An entry otherwise for the purpose of perpetrating a fraud will not be allowed to compete and no premiums awarded to such an entry will be paid. ENTRY TAGS are to be filled in by the exhibitor and checked by the Superintendent. The Superintendent reserves the right to place exhibits in their proper category. ENTRY DAY for all departments in Open Class Exhibits: Monday, July 14, 5:00 –8:00 pm and Tuesday, July 15, 8:00am - 7:00pm. Entry tags are available at the Hill County Courthouse. To speed up the entry process and the judging, Fair personnel only will be permitted in certain areas of the Exhibit Building. These areas will be marked. 5


7. 8. 9. 10.

There are no ENTRY FEES in the Open Class Division. Fair Management reserves the right to reject any entries offered. Entries MUST be the work of the exhibitor. Exhibits can not be removed prior to 4:00pm on the last day of the fair.

EXHIBITORS Exhibitors are allowed up to 10 unlike entries relating to the project guidelines in each of the classes.

JUDGING AND AWARDS 1. 2. 3. 4. 5.

6.

Judging of Open Class Exhibits will be Wednesday. Spectators are not allowed to observe the judging. . When an exhibit is not deemed worthy, the Judge may refuse to award a premium whether there is competition or not in the class. The Judge will determine all placing and their decision is final. A premium will be paid according the awards as shown in the judges book. The record in the judges book will be final. Premium money will be paid in cash and made available Saturday at noon in each department. Each exhibitor must present their entry tab to each respective department in which they entered and placed, and sign the release form attached to the payment envelope. Premium money not picked up by August 1, will go back into the Premium Budget.

NO PREMIUM MONEY WILL BE MAILED.

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THINGS YOU NEED TO KNOW

PROFESSIONAL AND AMATEUR The Amateur and Professional lot numbers are separated in order to encourage everyone to enter exhibits and to keep amateur exhibitors from having to compete against teachers or others who sell their items or services. Professional: Anyone who accepts money or a fee for their work or services, including teaching and/or instructing of same. This would also include anyone accepting money or a fee for their cooking, baking, sewing or other craft, including teaching and/or instructing of same. Amateur: Anyone who does not derive any income from their work nor teach a class pertaining to the exhibit.

EXHIBIT REMOVAL All competitive exhibits MUST remain for the entire fair. They may be removed from 4:00pm - 5:30pm, Sunday or the following week during regular business hours, or by making arrangements with the fair office as to when someone will be available. Your cooperation is appreciated and it allows our late Sunday Fairgoers to enjoy them. Thank you!

YOUTH ENTERIES 4-H exhibitors are encouraged to enter items in both the 4-H divisions and the youth divisions of the Open Class Exhibits.

SENIOR DIVISION 1. 2. 3.

The general rules and regulations of the Fair board elsewhere in this premium book will apply in this department. The portion of classes 1 through 8, with the exception of class 5, not used for display must be picked up by 5:00pm Thursday or it will be discarded or sold with the funds going towards fairground improvements. Check each class for exhibit regulations as any infraction will mean disqualification. No preservatives or commercial mixes can be used. Certo 7


CULINARY ARTS DEPARTMENT COMMUNITY CENTER 4. 5. 6. 7. 8.

is fruit pectin and may be used. Jars may be opened in close competition when considered necessary by the judges. One entry per lot number and only in lot numbers listed. No one can enter in both Amateur and Professional in the same class nor the same time in adult and children’s division. Exhibitors may not enter more than 10 unlike entries for each class. Exhibitors with 10 or more entries must enter before 6:00 p.m

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CULINARY ARTS

CLASS 1 - YEAST BREADS Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Bread should be so completely baked that when pressed upon it will spring out immediately upon release of pressure. An excellent loaf of bread should be uniform in color and oblong in shape. The flavor should be agreeable to taste, with no suggestion of sourness. The crumbs should be slightly moist and tender, yet not crumbling when compressed and light in color. The crust of a standard loaf should be tender and of medium thickness. One loaf of bread shall constitute an entry. The loaf is to be placed in a clear plastic bag. NO COMMERCIAL MIXES. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 2 - QUICK BREADS Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon One loaf shall constitute an entry, unless otherwise indicated. No paper liners on muffins. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 3 - ROLLS Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Four (4) rolls per entry on small paper plate in clear plastic bag with twist tie. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

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CLASS 4 - CAKES Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Commercial cake mixes are not allowed. Cakes are three main types: Butter; Sponge; Fruit All well made cakes are properly baked: ♦Uniform thickness and color ♦Even baked top and sides ♦Even grain, fine and delicate texture ♦Well-balanced flavor Cakes should be: Butter: Golden brown in color light in weight in proportion to ingredients Sponge: Light brown I color, tender, loose in texture and velvety Fruit: Dark brown in color, not too full of fruit Cakes are to be placed on a foil covered card board and placed in a plastic bag. If danger of sweating will ruin the appearance of cake the exhibitor can ask the superintendent to open or remove the bag. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 5 - CAKES: DECORATED Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Cakes will not be cut. Can be a dummy cake. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1– 10

CLASS 6 - PASTRIES OF ALL NATIONS Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Place exhibit on paper plate or card board and put in clear plastic bag. Include the Nation or Country on entry tag. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1– 10 10


Culinary arts continued……

CLASS 7 - COOKIES, BARS AND DOUGHNUTS Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Four (4) constitute an entry placed on a paper plate in a clear plastic bag with twist tie or ziplock. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 8 - PIES Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon NO CREAMS OR MERINGUE PIES The crust of pies should be flaky and tender, well-browned and of uniform thickness (about 1/8 inch). The upper crust of two-crust pies should have adequate and evenly distributed air spaces to allow for escape of steam. Onecrust pie should be well browned, but tender. Fillings should be of uniform thickness and texture throughout the pie and a consistency to cut and hold shape. Flavor is given the most consideration of both crust and filling. One pie constitutes an entry. Place pies in an 4” or larger disposable pie pan in plastic bag or clear wrap. NO commercial fillings or crusts. Must be made from scratch. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

SECTION B - CANNING-PRESERVES Jars may be in quart, pint or half pint size. Jars must be filled. Exhibit must have been canned within the year by the person entering the. ALL jars (not the lids) must be labeled and affixed to the jar as to the contents, the method of processing and dated. This includes pickles. Vegetables and meats are to be pressure canned. Use current U.S.D.A. regulations.

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Canning-preserves continued‌

CLASS 9 - CANNED VEGETABLES, MEATS, SAUCES Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Vegetables must be placed in standard canning jar and sealed with a standard lid or they will be disqualified. One pint standard jar or one quart standard jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 10 - CANNED FRUIT Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Fruits must be placed in standard canning jar and sealed with a standard lid or they will be disqualified. One pint standard jar or one quart standard jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 11 - JELLIES AND SYRUPS Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Jellies and syrups must be exhibited in 1/2 or pint regulation jars. NO PARAFFIN. A good jelly is clear, almost transparent, but is firm enough to stand up when un-molded, tender but not gummy. ALL jars must be labeled as to contents, method of processing, and date/year canned. One jar constitutes an entry. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

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Culinary Arts: Canning-preserves continued‌

CLASS 12 - JAMS-PRESERVES-MARMALADES Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Jams are made from crushed fruits cooked with sugar until the mixture is more or less homogenous and thick. Well-ripened, yet sound berries and soft-fleshed fruit like apricots, peaches and plums make good jam. Preserve is product consisting of whole small fruits or pieces of larger fruits cooked in a syrup until clear and suspended within it all or part of the fruit pulp and the sliced peel. It is prepared for pulpy fruits, preferably those that contain pectin. Citrus fruits are especially desirable because of their flavor and pectin content. Conserves are jam-like products which contain a mixture of fruits, generally including orange or lemons and raisins and often nuts. Butters are pulped fruit cooked with sugar until the mixture has a homogenous thick consistency that is soft enough to spread easily when cold. Jams, preserves or marmalades must be exhibited in standard 1/2 pint or pint jar, sealed with no paraffin, properly labeled with product and the date canned. One jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

Frozen Jams: Exhibit in standard 1/2 pint or pint jar, sealed with standard lid with no paraffin, or freezer container properly labeled with product and the date canned. One container constitutes an entry. ALL containers must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 9 - 21

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Culinary Arts‌‌..

CLASS 13 - PICKLES-RELISH Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Pickles may be exhibited in any size standard canning jar properly labeled with standard lids, sealed. Relish and sauce must be exhibited in standard on-half pint or pint jars sealed with standard lids and properly sealed. One jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 14 - HOMEMADE CANDY Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Place exhibit on small paper plate in clear plastic bag or clear wrap. Amateur exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10 Professional exhibitors are allowed up to 10 unlike entries. Lot Numbers: 9 - 21

CLASS 15 - MICROWAVE COOKING Premium:1st-$3.00; 2nd-$2.00; 3rd-white ribbon Place exhibit on small paper plate in clear plastic bag or clear wrap. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

Enjoy the Great Northern Fair 14


Culinary Arts‌‌..

CLASS 16 - COOKING, OTHER Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon All canned items must be exhibited in standard jars sealed with standard lids, one jar will constitute an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Eggs are to be exhibited in an egg carton, one dozen will constitute any entry. Other items not mentioned are to be exhibited on a stiff paper plate. Noodles must be completely dry and displayed in a plastic bag on a paper plate. State whether hand or machine cut. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

CLASS 17 - DEHYDRATION Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Dehydrated fruits, vegetables, herbs and jerky should be displayed on a paper plate in a clear plastic bag . Leathers are to be rolled and placed in a clear plastic bag. Exhibitors are allowed up to 4 unlike entries. Lot Numbers: 1 - 4

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CULINARY ARTS YOUTH DIVISION Sweepstakes Award for Youth Division Any youth through 14 years of age at fair time is automatically eligible for the Youth Sweepstakes award. A plaque is awarded to the youth receiving the most points for their entries in this department. Any ties will be broken by the decision of a team of judges.

CLASS 18 - BAKED GOODS Premium: 1st-$3.00; 2nd $2.00; 3rd-White Ribbon Youth through 14 years old at fair time, put your age in right hand corner of entry tag. The portion of these exhibits not used for display can be picked up by 5:00pm, Thursday. Those exhibits not picked up will be discarded or sold with the funds going toward fairground improvements. Breads are to be placed in a clear plastic bag or clear wrap. Cakes are to be placed on a foil covered cardboard one inch larger than the cake in a plastic bag . Decorated cakes are not cut. Put cookies and bars on new foam/paper plates in a plastic bag . DO NOT us paper liners on muffins. Size of entry: Bread-1 loaf Cake-1 cake Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

Cookies-4

CLASS 18-A - CAKE DECORATING Premium 1st-$3.00; 2nd $2.00; 3rd-White Ribbon CLASS 19 - CANDY Premium: 1st-$3.00; 2nd $2.00; 3rd-White Ribbon Place exhibit on a new paper plate and put in a clear plastic bag. Exhibitors are allowed up to 10 unlike entries. Lot Numbers: 1 - 10

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Culinary Arts Youth Division continued‌

CLASS 20 - DEHYDRATION Premium: 1st-$3.00; 2nd-$2.00; 3rd White Ribbon Place exhibit on new paper plate and put in a clear plastic bag with 4 pieces for each category. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 21 - MICROWAVE COOKING Premium: 1st-$3.00; 2nd-$2.00; 3rd White Ribbon Place four (4) pieces on new small paper plate in a clear plastic bag or 1 cup for display. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

DEVELOPMENTALLY DISABLED DIVISION CLASS 22 - BAKED GOODS Premium: 1st-$3.00; 2nd-$2.00; 3rd White Ribbon Place exhibit on a new paper plate and put in a clear plastic bag. Judging on the Danish System. Size of entry:

Bread - 1 loaf

Cake - 1 cake

Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

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Cookies - 4


YOUTH DIVISION SECTION B CANNING-PRESERVES Jars may be in quart, pint or half pint size. Jars must be filled. Exhibit must have been canned within the year by the person entering the. ALL jars (not the lids) must be labeled and affixed to the jar as to the contents, the method of processing and dated. This includes pickles. Vegetables and meats are to be pressure canned. Use current U.S.D.A. regulations.

CLASS 23 - CANNED VEGETABLES, MEATS, SAUCES Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Vegetables must be placed in standard canning jar and sealed with a standard lid or they will be is disqualified. One pint standard jar or one quart standard jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 24 - CANNED FRUIT Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Fruits must be placed in standard canning jar and sealed with a standard lid or they will be disqualified. One pint standard jar or one quart standard jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned.

CLASS 25 - JELLIES AND SYRUPS Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Jellies and syrups must be exhibited in 1/2 or pint regulations jars. NO PARAFFIN. A good jelly is clear, almost transparent, but is firm enough to stand up when un-molded, tender but not gummy. ALL jars must be labeled as to contents, method of processing, and date/year canned. One jar constitutes an entry. Exhibitors are allowed up to 10 unlike items.

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Culinary Arts Youth Division continued‌...

CLASS 26 - JAMS-PRESERVES-MARMALADES Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Jams are made from crushed fruits cooked with sugar until the mixture is more or less homogenous and thick. Well-ripened, yet sound berries and soft-fleshed fruit like apricots, peaches and plums make good. Jam. Preserve is product consisting of whole small fruits or pieces of larger fruits cooked in a syrup until clear and suspended within it all or part of the fruit pulp and the sliced peel. It is prepared from pulpy fruits, preferably those that contain pectin. Citrus fruits are especially desirable because of their flavor and pectin content. Conserves are jam-like products which contain a mixture of fruits, generally including orange or lemons and raisins and often nuts. Butters are pulped fruit cooked with sugar until the mixture has a homogenous thick consistency that is soft enough to spread easily when cold. Jams, preserves or marmalades must be exhibited in standard 1/2 pint or pint jar, sealed with standard lid with no paraffin, properly labeled with product and the date caned. One jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 Frozen Jams: must be exhibited in standard 1/2 pint or pint jar, sealed with standard lid with no paraffin, properly labeled with product and the date caned. One jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 9 - 21

CLASS 27 - PICKLES-RELISH Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Pickles may be exhibited in any size standard canning jar properly labeled, with standard lids, sealed. Relish and sauce must be exhibited in standard one-half pint or pint jars sealed with standard lids and properly sealed. One jar constitutes an entry. ALL jars must be labeled as to contents, method of processing, and date/year canned. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 19


HOME ARTS DEPARTMENT COMMUNITY CENTER 1. 2. 3. 4. 5. 6.

The general rules and regulations of the Fair board found elsewhere in this premium book also apply to this department. Garments will be disqualified if not freshly washed or cleaned after wearing or using. Fair reserves the right to reject any article not suitable for exhibition. No one can enter in both Amateur and Professional in the same class. Entries shall be the work of the exhibitor and completed after the previous fair. Exhibitors with 10 or more entries must enter before 6:00pm.

HINTS FOR EXHIBITOR »Excellence in sewing is determined in part by width and evenness in size of seams, hems, band and gathers. »Stitches should be fastened. »Bastings removed and everything neatly finished. »In appearance, the work should be neatly pressed, and the materials suitable for the garment in which it is used. »Knit and crocheted items must be clean and blocked (preferably professionally blocked); threads finished off and ready for judging.

POINTS LOOKED AT BY THE JUDGES ARE: Workmanship Suitability of article to purpose Beauty and originality of design Harmony of color and material

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HOME ARTS - SENIOR DIVISION Section A - Sewing CLASS 1 - HOME SEWING Premium:1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Lot Number: Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 2 - CHILDREN’S CLOTHING Premium:1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 3 DOLLS, ANIMALS, DOLL CLOTHES, STUFFED Premium: 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 4 - HOLIDAY DELIGHTS Premium 1st-$3.00; 2nd$2.00; 3rd-White Ribbon Items must be constructed with over 50% of machine or hand sewing. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

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CLASS 5 - RECYCLED GARMENTS Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Recycled garments are anything made from old jeans, fabric or anything that can be recycled. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 6 - AFGHANS Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 7 - QUILTED COVERINGS Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 8 - CROCHETING Premium 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 9 - KNITTING Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 10 - EMBROIDERY Premium 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 22


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

CLASS 11 - MISC. FANCY WORK Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 12 - PILLOW CASES Premium 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 13 - PILLOW OR CUSHION COVERS Premium 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 14 - PICTURES-WALL HANGINGS Premium 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Pictures must be framed and ready for hanging with screw eyes and wire attached. Wall hangings must be ready for hangings. Wall hanging/picture will be considered small if the square, circle, oblong design is six inches or less, all other will be a large hanging. Wall hanging size items should have a 4” sleeve in back. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 15 - QUILTS Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Wall hanging size items should have a 4” sleeve in the back. Exhibitors are allowed up to 10 unlike items. Professional quilters please add a P to your lot number. Lot Numbers: 1 - 10 23


CLASS 16 - SWEATERS Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Professional please add a P to your lot number. Lot Numbers: 1 - 10

CLASS 17 - TABLECLOTHS OR LARGE CENTERPIECE Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 18 - VANITY SET OR SCARF Premium 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 19 - MEN AND WOMEN 65 YEARS AND UP Premium: 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 20 - WEARABLE ART/CREATIVE CLOTHING Premium 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon The entire garment or article must be the work of the exhibitor. The quality of construction and the manner in which the artwork transforms a simple garment or article into a pleasing individual boutique item will be considered when judging. Exhibitors are allowed up to10 unlike items. Lot Numbers: 1 - 10 24


Home Arts‌...

CLASS 21 - WEARABLE ART/CREATIVE CLOTHING Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon The exhibitor may have purchased or made the garment or article that is decorated. Judging will be based on how well the artwork enhances the article. Exhibitors are allowed up to10 unlike items. Lot Numbers: 1 - 10

HOME ARTS YOUTH DIVISION Section A - Sewing CLASS 22 - HOME SEWING Premium 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Open to youth up to 14 years old. Put your age in upper right hand corner of entry tag. Enter number of years sewing in upper left hand corner of entry tag. Exhibitor is allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 23 - HOME SEWING Premium 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Open to youth 14 to 18 years old. Put your age in upper right hand corner of entry tag. Enter number of years sewing in upper left hand corner of entry tag. Exhibitor is allowed up to 10 unlike items. Lot Numbers: 1 - 10

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CLASS 24 - WEARABLE ART/CREATIVE ART Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Exhibitor is allowed up to 10 unlike items. Lot Numbers: 1 - 10

DEVELOPMENTALLY DISABLED DIVISION SECTION B - NEEDLEWORK CLASS 25 Premium 1st-$5.00; 2nd-$4.00; 3rd-White Ribbon Exhibitor is allowed up to 10 unlike items. Lot Numbers: 1 - 10

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ARTS - CRAFTS - PHOTOGRAPHY DEPARTMENT COMMUNITY CENTER

1. 2. 3. 4. 5. 6. 7.

The general rules and regulations of the Fair board found elsewhere in this premium book also apply to this department. All paintings must be framed and ready for hanging with screw eyes and wire attached and carry the weight of the picture, (no staples, yarn, etc.). Photography must be mounted on stiff cardboard with hangers for hanging, no frames. Artwork, other than painting, must be mounted on stiff cardboard with hangers for hanging on wall. Failure to follow the regulations governing exhibiting in this department could mean disqualification. No one can enter in both Amateur and Non-Amateur in the same class. Exhibitors with 10 entries must enter before 6:00pm.

SENIOR DIVISION Section A - Fine Arts Entries will be judged according to the following criteria: ►Composition ►Color ►Originality ►Technique Entries not appropriate to the category may be judged down. Written critiques will be given whenever possible.

CLASS 26 - OIL PAINTING Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 27


CLASS 27 - ACRYLIC PAINTING Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 28 - WATERCOLOR Premium 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 29 - FREE HAND DRAWING Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Charcoal or Pencil Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

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Arts - Crafts - Photography continued‌.

CHALK CRAYON PASTEL Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 Pen or Ink Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 Mixed Media Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 31 - PHOTOGRAPHY Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 5 unlike items. Lot Numbers: 1 - 5

A. B. C.

PETS FLORAL PEOPLE

D. E. F.

29

WILDLIFE SCENIC STILL LIFE


CLASS 32 - OTHER Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Exhibitors are allowed up to 5 unlike items. Lot Number: 1 - 5

Section B - Crafts

CLASS 33 - BEADWORK Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 34 - CERAMIC FROM MOLD Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

30


Section B - Crafts continues……

CLASS 36 - HOBBIES FOR 65+ Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 37 - HOLIDAY Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 38 - HOME HOBBIES Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 39 - LEATHER Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 40 - WOOD Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Professionals please add a P to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10 31


Arts-Crafts-Photography continued‌

YOUTH DIVISION CLASS 41 - ART Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Place your age in upper right corner of the entry tag. Youth: ages 7-9 are allowed up to 10 unlike items. Lot Numbers: 1 - 10 Youth: ages 10-12 are allowed up to 10 unlike items. Lot Numbers: 1 - 10 Youth: ages 13-18 are allowed up 10 unlike items. Lot Numbers: 1 - 10

CLASS 41-A WOODWORKING Premium 1st $2.00; 2nd -$1.00; 3rd-White Ribbon CLASS 42 - CRAFT Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon The exhibit is to be placed on a firm base or box that is no larger than 2 inches in length, width or higher than the item. Remember the exhibits are on tables, construct the container so the little people can see them. Item is not to be regular school work. Put age, at fair time, in upper right hand corner of entry tag. Youth: up to 12 years old are allowed up to 10 unlike items. Lot Number: 1 - 10 Youth: 13 - 18 years old are allowed up to 10 unlike items. Lot Numbers: 1 - 10

32


CLASS 43 - PHOTOGRAPHY YOUTH THROUGH 18 YEARS OLD Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon No pictures larger than 11 X 14 inches, including frame or mat. Photography will not be accepted unless mounted on stiff cardboard or matted. Item is not to be regular school work. Put age in upper right hand corner of entry tag. Exhibitors are allowed up to 5 unlike items. Lot Numbers: 1 - 5 A. PETS B. FLORAL C. PEOPLE

D. E. F.

WILDLIFE SCENIC STILL LIFE

CLASS 44 - BUILDING BLOCKS YOUTH THROUGH 18 YEARS OLD Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Due to interest and lack of space it is necessary to have the exhibits covered with clear plastic entered in this class. The exhibit is to be placed on a firm base or box that is no larger than 2 inches in length, width or higher than the item. Remember the exhibits are on tables so construct the container so the little people can see them. Item is not to be regular school work. Put age in upper right hand corner of entry tag, at time of fair. Exhibitors are allowed up to 10 unlike items. Lot Numbers: 1 - 10

CLASS 45 - SCOUTS Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon A project or display pertaining to Scouts or Brownies. Cub Scout add a CS to your lot number, Boy Scout add a BS to your lot number, Brownie add a B to your lot number, Girl Scout add a GS to your lot number. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10 33


Arts, Crafts, Photography continued‌

DEVELOPMENTALLY DISABLED DIVISION CLASS 46 - CRAFTS Premium: 1st-$3.00; 2nd-$2.00: 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

FLORICULTURE DEPARTMENT COMMUNITY CENTER

SENIOR DIVISION 1. 2. 3. 4. 5. 6. 7. 8.

The general rules and regulations of the Fair Board found elsewhere in this Premium Book also apply to this department. All flowers and arrangements must be grown or made by amateurs (see page 10 for definition of amateur) Exhibitors will supply and be responsible for all containers and accessories. Please put name on the bottom of the container. The Superintendent shall have the right to remove, at any time, from the hall any exhibit or parts of exhibit which may become unsightly. Extraneous material added for decorative purposes will not be considered. No artificial flowers or foliage may be used unless otherwise specified. One entry per lot number. Exhibitors with 10 entries must enter before 6:00pm.

34


DEFINITIONS Bloom: Individual flower terminating in a stem. Spike: Florets attached directly to the main axis at close intervals. Spray: Side-flowering growth consisting of one stem with or without a central flower. Stem: More than one flower carried by one stem and does not include a separate stem growing from the main stem.

HINTS FOR EXHIBITING FLOWERS ♦ Select flowers that are coming to full bloom, not flowers that are already in full bloom. ♦ If a flower is to remain fresh throughout the exhibit period, it must be cut no later than the day before it is to be exhibited. ♦ It is generally recognized that afternoon cutting is advisable especially late afternoon, at the time the greatest amount of sugar is in the leaves. As soon as the flowers are placed in water, they take up enough to overcome any apparent wilting. ♦ Placing stems in water 110 degrees is usually best: afterwards specimens should be placed in a cool room until the water comes to room temperature. ♦ Cut stems cleanly at an angle with a sharp knife and place at once in deep water. ♦ Flowers should be kept in deep water eight to twelve hours or overnight. Foliage below the water line should be removed. ♦ Flowers or branches with woody stems should be crushed or pounded before being placed in deep water. ♦ Any flower with a milky or colorless fluid in their stems may be seared with a flame or the stem end placed in boiling water several minutes. ♦ Protect the blossom end by wrapping in newspaper. Each exhibit is allowed two (2) stems, sprays, clusters, spikes per item. 35


CLASS 47 - FLOWERS Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Each exhibitor is allowed up to10 unlike items. Lot Numbers: 1 - 10.

CLASS 48 - ARTISTIC ARRANGEMENTS Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon An artistic arrangement is the arranging of the elements of fresh dried and the material according to the principles of design to create beauty, harmony, expression, and simplicity. The exhibitor is free to use any type of material or container they wish in order to carry out their artistic design. NO SILK FLOWERS. Accessories are permitted. Exhibitors please give your arrangements a “title�. Exhibitors are allowed up to 10 items. Lot Number: 1 - 10

CLASS 49 - MISCELLANEOUS DIVISION Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Exhibitors are allowed up to 10 items. Lot Number: 1 - 10

36


Floricuture continued‌

YOUTH DIVISION CLASS 50 - FLOWERS Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Boy and girls up to 18 years old at fair time, please put your age in upper right hand corner of entry tag. Flowers must be taken care of by the exhibitor. Exhibitors are allowed up to10 unlike items. Lot Number: 1 - 10

CLASSIC 51 - ARTISTIC ARRANGEMENT Premium: 1st-$2.00; 2nd-$1.00; 3rd-White Ribbon Boys and girls up to 18 years old at fair time, put your age in upper right hand corner of entry tag. An artistic design is the arranging of the elements of fresh dried and other material according to the principles of design to create beauty, harmony, expression, and simplicity. Exhibitor is free to use any type of material or container they wish in order to carry out their artistic design. Accessories are permitted in all classes. NO SILK FLOWERS. Exhibitors are allowed up to10 unlike items. Lot Number: 1 - 10

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AGRICULTURE - HORTICULTURE DEPARTMENT COMMUNITY CENTER

SENIOR DIVISION 1. The general rules and regulations of the fair Board found elsewhere in this premium book also apply to this department. 2. All produce must be grown in North Central Montana within the current year and cared for by a North Central Montana resident. 3. Bring in new categories of anything unusual for exhibition. 4. One entry per lot number. 5. Exhibitors with 10 entries must enter before 6:00pm.

HINTS FOR EXHIBITORS Condition, type, and uniformity are three main things judges look for: Condition includes the choice stage of maturity for intended use, tenderness, or toughness, size, cleanliness, freedom from damage preparation, and freedom from defects caused by insects, diseases and any other things. Type includes trueness in shape to varietal name and the degree of roughness or smoothness. Uniformity includes the factors of consistency in type, color, size, and quality.

38


Agriculture-Horticulture continued‌..‌

Emphasis among the factors of condition type and uniformity will vary among vegetables and fruit species. Stem length for displaying fruits and vegetables will vary; usually it does not add or subtract from the value of the vegetable. Careless harvesting can remove the stem and also take part of the flesh from the vegetable so leaving some of the stem may be important. If fruits and vegetables are to be displayed effectively they must be clean. Additional information can be obtained from you local Extension Office. Size is important to the extent that specimen should be large enough to be usable.

CLASS 52 - VEGETABLES Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Display appropriate amount of vegetables on Styrofoam plates and place in plastic bags (no saran wrap). Extra large single vegetable exhibits do not need a plate. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 15

CLASS 53 - FRUIT Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Display an appropriate amount of small fruits and berries in jars that are well ventilated. Display larger fruits on Styrofoam plates and put in plastic bags (no saran wrap). Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 15

39


Agriculture - horticulture continued…

CLASS 54 - POTATOES Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Display four (4) potatoes on Styrofoam plate and place in plastic bag (no saran wrap). For large potatoes display only one. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 55 - THRESHED GRAIN Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon One quart constitutes an exhibit. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 56 - SHEAF GRAINS Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon All sheaf grains, forage crops, and grasses must be exhibited in attractive bundles 3 to 4 inches in diameter with two ties. Do not strip leaves. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 57 - CURED FORAGE Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Short Bales, not over 18”- 24” (trip the bale arm). Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

40


CLASS 58 - CORN Premium:1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 59 - NEW DIMENSION FOR AGRICULTURE Premium: 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Using fresh or dried fruit, vegetables or grain or a combination of all to depict the theme in creating beauty, harmony, expression, and simplicity. All entries must be finished since the previous fair. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 60 - MISCELLANEOUS Premium:1st-$3.00; 2nd-$2.00; 3rd-White Ribbon The exhibit must have been grown in North Central Montana by a resident since the previous fair. Exhibitors are allowed up to 10 unlike items. Lot Number: 1 - 10

CLASS 61 - HERBS Premium:1st-$3.00; 2nd-$2.00; 3rd-White Ribbon

41


Agriculture - Horticulture‌...

YOUTH DIVISION This division is for youth 14 years and younger at fair time. Put your age in upper right hand corner of the entry tag.

CLASS 62 - ARRANGEMENTS Premium: 1st-$3.00; 2nd-$2.00; 3rd-White Ribbon Exhibitor is allowed up to 10 unlike items. Lot Number: 1 - 10

DEVELOPMENTALLY DISABLED DIVISION CLASS 63 - AGRICULTURAL DISPLAY Premium: 1st-$4.00; 2nd-$3.00; 3rd-White Ribbon Exhibitor is allowed up to 10 unlike items. Lot Number: 1 - 10

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Great Northern Fair Premium Book 2014  

Great Northern Fair Premium Book 2014 - Havre, Montana, Hill County

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