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Henry County Fair 4-H, FFA and Homemaker categories

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GENERAL RULES & REGULATIONS - 2013 HENRY COUNTY FAIR

1. The Fairgrounds will be open for the reception of all articles for exhibition in the 4-H, FFA and Open Class with the exception of livestock from 9:00 a.m. until 12:00 noon on Monday July 1st 2013 entries to be made in the 4-H Center Exhibition Hall.

2. Entries must be made upon forms by the chairperson or assistants in the appropriate department. All exhibits except livestock and such other as may be accepted under specific department rules must be removed between 9:00 a.m. and 11:00 a.m. on Wednesday, July 3rd 2013.

3. Every animal or article for exhibition shall be under the control of the chairperson and/or the committees of the department in which it is entered, but neither the Henry County Fair nor its personnel shall be responsible for any loss or damage that may occur.

4. Any member of the Fair Committee or any Department Chairperson and/or committee shall have the authority without liability or recourse to the Henry County Fair to bar an exhibitor or his representative in the event of a discourteous act to a judge or an official of the fair and shall have the power to disqualify. The exhibitor shall forfeit all entry fees and prize money that may have been won up to that time.

5. The decision of the awarding judge shall be final.

6. Premiums should be picked up in person at the Exhibit Hall when exhibits are removed. Livestock show premiums may be picked up as soon as results of the shows are tabulated.

7. The Henry County Fair reserves the right to exclude from the grounds any person guilty of disorderly conduct and neither the Henry County Fair nor its personnel shall be liable for such exclusion.

8. The Henry County Fair and its personnel reserve unto themselves the exclusive right to interpret all conditions, rules and regulations and to settle all matters arising out or, or incident to, the fair.

9. Entries made in 4-H and FFA classes must have been produced with an approved project sponsored by these organizations.

FAIR OFFICIALS FOR 2013

John Logan Brent, County Judge/Executive

Steve Moore, Maryellen Garrison, Cathy Toole, Extension

Lindsey Cottrell, Vocational Agriculture

Justin Atchison, Fair Chairman

David Mahoney, Treasurer

Mark Roberts, Farm Bureau

1. Every possible protection and courtesy will be extended exhibitors at the Henry County Fair, but the Board shall not be responsible for any loss of exhibits, animals or equipment in case of fire, theft or loss from any other cause.

2. The Henry County Fair, its agents, servants and employees shall not be held liable in case of injury to exhibitors, concessionaires or the public on the grounds or in the buildings from any cause whatsoever while on the grounds of the Henry County Fair.

4-H TOBACCO EXHIBIT

Division 2101 – Burley

Division 2102 – Dark Stripped

Division – 2103 – Green Stick & Potted Burley

TOBACCO DIVISIONS AND CLASSES

Burley Division – Stripped

All 4-H Burley should be entered as Division 2101.

Class No.

5 Flying

6 Lug

7 Leaf

8 Tip

Burley - Best Crop

Class No.

15 Best Crop, 4-H, 4 grades

Entries shall be on an individual basis and must be produced by the exhibitor. Only one entry per individual is permitted and an entry shall consist of four grades: Flying, Lugs, Leaf and Tips. Each grade shall consist of two hands of 20 leaves each and samples entered in Classes 6 through 10 shall not be considered for this class. An engraved plaque will be awarded to the 4-H individual exhibiting the most outstanding entry in classes 5 through 8 and 15. In case of a tie, a point system will be used in awarding plaques.

Dark Tobacco

All 4-H Dark Tobacco should be entered as Division 2102.

Entries shall be on an individual basis and must be produced by the exhibitor. One entry per individual is permitted and an entry shall consist of four grades: Wrappers, Heavy Brown Leaf, Dark Leaf, and Thin Brown Leaf. Samples entered in classes 16 through 23 shall not be considered for this division.

Class No.

26 4-H Best Crop

(2 hands – 20 leaves each grade)

4-H Class Green Dark Tobacco (By Sticks):

Class No.

31 Dark

Growing Dark Tobacco Plant

Class No.

33 Best potted growing plant of Dark Tobacco, any type

Green Stick and Potted Burley Tobacco should be entered as Division 2103.

4-H Class Green Tobacco (by sticks):

Class No.

36 Burley

An engraved plaque will be awarded to the top 4-H exhibit in class 48.

Class No.

39 Best potted growing plant of Burley Tobacco

All potted plants will become the property of the Kentucky State Fair and after judging will be used as decorations throughout the Fair for promotion of the Tobacco Department.

rev 10/09

DIVISION 6011.4

EDUCATIONAL 4-H DOG PROJECT POSTERS

1. See General County fair applying to all 4-H Exhibitors All participants must be registered electronically through the State Fair Department by the August deadline.

2. Educational posters MUST relate to dogs. (County winner must have received at least a blue ribbon at the county level before entered at the state fair level).

3. Posters should encourage the participant’s imagination in developing a slogan/theme that promotes a breed or project or educates the viewer about a dog project related activity. Examples of topics include but are not limited to: showing/grooming/caring for your dog, dog health, nutrition, and breed characteristics. Posters should be simple and focus on one message to tell the story of your dog poster theme. Resource information should be attached to the back of the poster.

4. Participants may use a variety of media, however no 3-dimensional posters will be allowed.

5. Posters must be no smaller than 20” x 30” and no larger than 24”x 30.” Posters must be made using one of the following, matt board, or foam core board. No poster board is allowed. Posters submitted on poster board will be disqualified at entry.

6. Copyrighted characters such as Snoopy, Charlie Brown, or other cartoon characters cannot be used.

7. Posters will be judged on how well they present information and on their general appearance.

8. Class champion ribbons will be presented. All participants will receive ribbons and premiums.

9. There is no Cloverbud poster class.

538 Junior (age 9-13)

539 Senior (age 14-19)

DIVISION 6015

4-H HORTICULTURE & PLANT SCIENCE

561 Environmental Awareness (Such as but not limited to:) A one page description of project must accompany entry item (type or printed neatly) to be eligible for entry.

A. Tree planting on city property, roadways, parks, etc.

B. Home landscaping

C. Composting

562 Production and Marketing (such as but not limited to:)

A. Vegetable garden planted for home and/or market use.

B. The planting, production, or management of fruit plantings.

C. The planting, production, or management of trees, shrubs, greenhouse crops or garden perennials.

563 Experimental Horticulture (such as, but not limited to:) A one page description of project must accompany entry item (type or printed neatly) to be eligible for entry.

A. "Science Fair" type of exhibit involving experimental work with plants

B. Comparison of different varieties of vegetables or annual flowers

C. Comparison of mulching or other cultural practices

564 Horticultural Project Exhibits (such as, but not limited to:) A one page description of project must accompany entry item (type or printed neatly) to be eligible for entry.

A. How to propagate plants

B. How to force spring bulbs

C. How to start seeds

D. How to graft cacti

E. How to dry herbs

Plant Display: Youth should NOT use garden soil in containers. Use well-drained, disease-free potting soil for all containers.

565 Terrariums

566 Dish gardens (desert or tropical)

567 Vegetable container gardens (grown in container - not dug out of the garden)

568 Annual container gardens -(non vegetable)

569 House plants

570 Hanging baskets

Garden and/or Orchard Displays

571 The exhibitor may exhibit as many different fruits and/or vegetables from their garden as desired. Any size or type (minimum of five types) of produce may be displayed in the 2'x3' area provided for each exhibit. The exhibit must be in a display container (box or basket) which can be easily moved. Vegetables will not be returned to exhibitor. They will be judged as follows:

Quality of Produce 40%

Attractiveness of Container 30%

Uniformity and true-to-type ness 10%

Number of different types 15%

Labeling 5%

4-H'ers may also exhibit plates of vegetables. A white paper plate for vegetables must be supplied by the exhibitor. These vegetables will not be returned to the exhibitor. Classes of vegetables will be limited to:

572 Tomato (5 per plate) Must be ripe (red or yellow color only)

573 Peppers, hot, bell, or sweet (5 per plate)

574 Cucumbers, slicing (5 per plate), pickling (5 per plate)

575 Beans, snap or lima (12 per plate)

576 Corn, sweet (in the husk with silks) (5 ears per plate)

577 Cantaloupe (1 whole), halved

They will be judged as follows:

Condition 25%

Quality 20%

Uniformity 20%

True-To Type 20%

Size 15%

Consult Exhibiting and Judging Vegetables (4BC-08PO) to learn the characteristics of these criteria.

The largest vegetable may not be the highest quality, nevertheless, it is unique. The largest entry in each of the following classes will receive a class champion ribbon.

578 Largest Tomato (by weight) Must be ripe (red or yellow color only)

579 Largest Cabbage (by weight)

580 Largest Pumpkin (by weight)

581 Largest Watermelon (by weight)

rev 9/10

DIVISION 6018 - 4-H CROPS PROJECT

CLASSES

LEGUME HAY:

600 Alfalfa hay, 1/2 bale (no full bales accepted) from the current year's project crop, neatly tied and labeled.

601 Red clover hay, 1/2 bale (no full bales accepted) from the current year's project crop, neatly tied and labeled.

GRASS HAY:

602 Timothy Hay, 1/2 bale (no full bales accepted) from this current year's project crop, neatly tied and labeled. Place hay in a double strength plastic bag.

603 Other Grass Hay, 1/2 bale (no full bales accepted) from the current year's project crop, neatly tied and labeled. Place hay in a double strength plastic bag.

MIXED HAY:

604 Mixed Hay, 1/2 bale (no full bales accepted) from the current year's project crop, neatly tied and labeled.

YELLOW CORN:

605 Yellow-ear, from the previous year's crop, 8 ears shucked, and labeled with variety and yield.

606 Yellow-ear, from the current year's crop, 8 ears shucked, and labeled with variety and yield.

607 Yellow-shelled, from the previous year's crop, 0.5 gallon in a container, and labeled to show variety

and yield.

WHITE CORN:.

608 White-ear, from the previous year's crop, 8 ears shucked, and labeled with variety and yield.

609 White-ear, from the current year's crop, 8 ears shucked, and labeled with variety and yield.

610 White-shelled, from the previous year's crop, 0.5 gallon in a container, and labeled to show variety

and yield.

POPCORN:

611 White Popcorn-ear, from the previous year's crop, 8 ears shucked, and labeled with variety and yield.

612 Red Popcorn-ear, from the previous year's crop, 8 ears shucked, and labeled with variety and yield.

613 Yellow Popcorn-ear, from the previous year's crop, 8 ears shucked, and labeled with variety and yield.

FIELD SOYBEANS (Oil):

614 Soybeans from the current year's crop, three stalks tied together below leaves, with roots intact, but free of soil, and labeled to show variety.

615 Soybeans from the previous year's crop. 1-gallon zip lock bag, and labeled to show

variety and yield.

GRAIN SORGHUM (Milo):

617 Grain Sorghum from the current year's crop, three stalks tied together below leaves, with roots in tact, but free of soil, and labeled to show variety.

618 Grain Sorghum from the previous year's crop, 1-gallon zip lock bag, and labeled to show variety and yield.

2

SWEET SORGHUM

619 Sweet sorghum from the current year's crop, three stalks tied together below leaves, with roots intact, but free of soil, and labeled to show variety.

WHEAT (Soft, Red, Winter)

620 Wheat from the current year's crop, 0.5 gallon in a container, and labeled to show variety and yield.

621 Barley from the current year's crop, 0.5 gallon in a container, and labeled to show variety and yield.

Rev 10/10

Division 6021 - 4-H ELECTRIC

1. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits other than livestock.

2. Exhibits must be made according to the instructions in the 4-H project book.

3. One exhibit per county per class. Exhibitor is limited to one entry per division.

4. All exhibits requiring bulbs must have the correct size.

5. Use of molded plug-ins is discouraged.

6. No cord that has been bought in a store and later repaired may be entered.

7. Effective strain relief should be provided for all wire to terminal connections. Knots, clamps, connectors, or staples are acceptable when used appropriately.

8. 4-H electric exhibits will be divided into the following classes:

FUNDAMENTALS (DC Power, Units 1 & 2)

645 Battery powered series and parallel circuits

646 Electric Games

647 Electromagnetic circuits

648 DC motor

WIRING (AC power, Unit 3)

649 Electric extension cord - (3 wire), heavy duty outdoor (GFCI outlet acceptable)

650 Wiring diagram for home and/or farmstead

651 Wiring Display - actual wiring for a specific unit

LIGHTING (not covered in new material)

652 “Pop can” lamp kits

653 Table, desk, vanity, or floor lamps (any purpose -kits only)

654 Pin Up lamp (kit or original design)

655 Table, desk, vanity, or floor lamps (any purpose - original design only)

ELECTRONICS

656 Solar electric cell applications

657 Basic electronic circuits with solid-state components (from kits).

658 Basic electronic circuits with solid-state components (original circuit design).

POSTERS

659 Electrical safety or energy conservation posters

rev 2/08

Division 6025 - 4-H WOOD SCIENCE

1. See General Rules applying to all 4-H exhibitors and general rules applying to

4-H exhibits other than livestock. Reference materials include the Ky. 4-H Wood Science Plans Notebook and the 4-H CCS Woodworking Wonders guides.

2. Limit of one entry per county per class.

3. An exhibitor may enter only one Wood Science class per year.

4.. Class Champions will be selected in each class and Grand Champion and Reserve Champion selected overall.

674 Level 1, made from a kit. Simple items which have pre-cut and pre-drilled parts and youth demonstrate knowledge of assembly, selection and use of fasteners (nails, screws and/or glue), sanding techniques, and appropriate finishes (Example: small bird house, non-hopper bird feeder).

675 Level 1, NOT from a kit. Simple constructed wood item showing knowledge of hand tools, wood selection, cutting, drilling, use of fasteners (nails, screws and/or glue), sanding techniques, and appropriate finishes, (such as, napkin holder, letter holder, simple picture frame, wire wiggly, towel holder, serving tray, jewelry box, small flag holder, 4-H book ends, airplane, hurricane lamp, trivet (pot holder), etc.)

676 Level 2, made from a kit. More elaborate items which require cutting, drilling and youth demonstrate knowledge of selection and skill in use of fasteners (nails, screws and/or glue), sanding techniques, and appropriate finishes (Example: pine wood car, large bird house).

677 Level 2, NOT from a kit. More elaborate items that demonstrate a mastered skills with hand tools, basic knowledge of power hand tools, fastening options, appropriate surface preparations, and finish applications, (such as puzzle, foot stool, revolving tie rack, 4-H key holder, cutting board, book rack, serving dish shelf, sawhorse, hopper type bird feeder, etc.)

678 Level 3, NOT from a kit. Items showing a more advanced knowledge of power tools, expertise in cutting, fitting, surface preparation, attention to fastening details, and finish application, (such as a multi-purpose box, corner shelf, book shelf or laminated wood projects, garden bench, planting box, nail and tool box, shop tool rack & shelf, etc.) This exhibit is to be made up of two parts: 1) the item and 2) a folder containing photographic documentation of the steps taken in order to complete this exhibit.

679 Level 4, NO kits. Exhibits with a "furniture" quality finish, showing an understanding of all woodworking techniques learned in previous levels. Items showing a mastery of joint construction and use of special woods, and finishes. (Examples, checker boardroom divider, coffee table, end table, chest of drawers, gun rack or cabinet, etc.). This exhibit is to be made up of two parts: 1) the item and 2) a folder containing photographic documentation of the steps taken in order to complete this exhibit.

680 Level 4, NO kits. Exhibits that do not have a fine finish (painted finish allowable) because of practical use. Items demonstrate knowledge of all woodworking techniques learned in previous levels. Items showing a mastery of cutting, drilling, joint construction, use of special woods, and appropriate finishes. (Examples, porch swing, chaise lounge, picnic table, lawn chair, large planters, etc.). This exhibit is to be made up of two parts: 1) the item and 2) a folder containing photographic documentation of the steps taken in order to complete this exhibit.

Rev 10/7/10

ECOLOGY, NATURAL RESOURCES

Division 6026 – ECOLOGY, NATURAL RESOURCES

1. See General Rules applying to all 4-H exhibitors and 4-H exhibits other than livestock listed previously in this catalog.

2. Each county may have 1 entry per class. An exhibitor may enter only one class Entomology and one class in Honey.

3. Specifications for exhibits:

a. 9” x 13” folding cardboard insect-collection boxes available through UK College of Agriculture, Department of Entomology, should be used. Homemade or purchased wooden exhibit boxes may be used instead. They must be approximately 18" x 24" and not more than 3 1/2" thick with Plexiglas or glass covers and cellotex pinning bottoms (or plastazote or polyethylene pinning bottoms available from entomology supply stores such as Bioquip.com). Boxes must be easily opened (for instance; if a screw is used to secure Plexiglas tops, use a thumbscrew fastener instead of a fastener that requires a tool).

b. Specimens are to be arranged so the box can be exhibited horizontally. 4-H'ers may attach wires to the back of wooden boxes to help make them easier to display.

c. Identification labels available from your County Extension Office must be used, or custom labels may be printed if they conform exactly to the font, font size, and font color of the official labels. Labels should be printed onto white cardstock. The exhibit identification card should be placed on the front of the box (each box). Instructions for pinning and labeling are included in your project literature.

d. One half of the specimens may be from the previous year's collection or from anywhere in the United States; one half or more must be Kentucky insects collected since the last Kentucky State Fair.

e. For the first through fifth year projects, a display collection catalog must be in an envelope attached to the back of the display box. Envelopes should be attached to permit their being opened easily to remove catalogue from them without moving the exhibit.

f. Most specimens in the display cases should be pinned, and the use of vials is discouraged. If vials are used, they may account for no more than 2% of a collection. Vials must be securely wired or pinned to the pinning bottoms.

g. The inclusion of non-insect specimens (spiders, e.g.) is encouraged, but because this is primarily an insect collection, and because non-insects do not preserve well on insect pins, points will be deducted if there are more than one specimen from each non-insect class.

4. Entomology exhibits are judged on the following categories: Orders, Species, Common Names, Labels, Condition of Specimens, Overall Appearance, Life Cycle Representation, Catalog of Specimens. Check with county 4-H Agent for point distribution on score sheet.

5. Exhibits will be penalized if they do not:

a. Use insect pins for pinning insects.

b. Use the 4-H Entomology identification labels.

c. Use display boxes that are not the official 9” x 13” cardboard boxes acquired through the Dept. of Entomology, or wooden boxes that are approximately 18" x 24" x 3 1/2".

d. Fulfill the requirements of the particular exhibit under which it is entered.

e. Have the insects arranged so the box can be exhibited horizontally.

f. Have the display collection catalogue in an envelope attached to the back of the display box through fifth year projects.

6. No extra credit will be given for specimens exhibited beyond the numbers listed in the current project books.

7. 4-H'ers entering fifth year cannot use the same exhibit that has been judged in any previous State Fair.

8. 4-H Entomology exhibits will be divided into the following classes:

687 First year project (Up to three 9” x 13” official cardboard boxes, or up to two 18” x 24” wooden boxes, with minimum of 25 insects, maximum 50 insects, from at least four orders. Identification beyond order not necessary. All specimens must have date and locality label.)

688 Second year project (Up to three 9” x 13” official cardboard boxes, or up to two 18” x 24” wooden boxes, with minimum of eight orders and not less than 50 insects, nor more than 100 insects.) Half of the insects should be identified with a common name.

689 Third year project (Three 9” x 13” official cardboard boxes, or two 18” x 24” wooden boxes, with a minimum of 10 orders and 100 insects, a maximum of 150 insects.)

690 Fourth year project (Three 9” x 13” official cardboard boxes, or two 18” x 24” wooden boxes, with minimum of 12 orders and 150 insects, no maximum) An addition cardboard or wooden box with an example of insect damage, the stage of the insect causing the damage and any other stage of the insect that helps identify the problem. Include information in the display that tells how the insect is controlled. Life cycle of two insects may be displayed if desired.

691 Fifth year project (may be repeated for successive years of eligibility but must be a different exhibit. No exhibit that has been judged in any previous State Fair may be entered.) Any type of display that pertains to experiences beyond those of previous projects. Special collections of native and/or exotic butterflies, beetles to some other insect order; a study in depth of one insect or small group of insects: a display of insect camouflage: a display of plastic embedded insects: a collection of insect larvae and nymphs are examples. Charts, photographs, models or any other visual aids may be used. 4-H'ers are encouraged to write a short (1 or 2 paragraphs) statement developing the theme of their fifth year display.

HONEY

Honey will show better in oval, flat sided to square clear glass containers. 4-H'ers must use standard honey jars. Except class 696, wide-mouth mason jars or wide-mouth honey jars may be used. The jars and lids must be clean. Fill jars to within 1/2 inch of top. Note: Two jars must be submitted for the following classes.

692 Two one pound containers of white extracted honey

693 Two one pound containers of light amber extracted honey

694 Two one pound containers of amber extracted honey

695 Two one pound containers of dark amber extracted honey

696 Two wide mouth quart jars of chunk honey, any color.

A Grand Champion and Reserve Champion will be selected for Entomology and also for Honey.

rev 1/12

DIVISION 6027 - 4-H FORESTRY

1. See General rules applying to all 4-H exhibitors and general rules applying to all exhibits other than livestock listed previously in this catalog.

2. Only one entry per 4-H member permitted in the Forestry Department.

3. One entry per county for each category.

4. Exhibitors are not to exceed the number of specimens listed for each class. If an exhibitor exceeds these numbers, the entry will be judged for blue, red and white ribbons, but will not be considered for top awards. If exhibit contains less than the correct number, it will be disqualified.

FIRST YEAR

703 Leaf Collections

Collection of 10 leaves representing 10 forest trees found in Kentucky. Mounting instructions in the forestry book, “4-H Forestry Project Unit I - Introducing Yourself to Trees” (4DF-01PA or most recent version) Activity #1 are to be followed.

704 Leaf Print Collection

Collect and print 10 leaves representing 10 forest trees found in Kentucky. Instructions in the forestry book, “4-H Forestry Project Unit I - Introducing Yourself to Trees” (4DF-01PA or most recent version) Activity #3 are to be followed.

SECOND YEAR

705 Leaf Collection-2nd year

Collection of 20 leaves representing 20 forest trees and different from ones done by same exhibitor in first year project found in Kentucky. Mounting instructions in the forestry book, “4-H Forestry Project Unit I - Introducing Yourself to Trees” (4DF-01PA or most recent version) Activity #1 are to be followed.

706 Educational Exhibit

Develop a creative educational exhibit on some phase of forestry. The exhibit may utilize any visual technique. The total exhibit is not to exceed dimensions of 2' x 2', or four (4) square feet.

THIRD YEAR AND OVER

707 Educational Exhibit

Develop a creative educational exhibit on some phase of forestry. The exhibit may utilize any visual technique. The total is not to exceed dimensions of 3'x3', or nine (9) square feet.

708 Stem, Leaf, Fruit display

Collect and mount 5 stems, leaves and fruit representing 5 forest trees found in Kentucky. Follow closely the instructions in the forestry book, “4-H Forestry Project Unit I - Introducing Yourself to Trees” (4DF-01PA or most recent version) Activity #2 is to be followed, including the 2' x 3' exact size.

Rev 09/11

DIVISION 6028 – GEOLOGY

1. See General Rules applying to all 4-H exhibitors and general rules applying to all exhibits other than livestock listed previously in this catalog.

2. Only one entry per 4-H member permitted in Geology.

3. Only one entry per county per project year.

4. 4LO-11S0 Identification Card should be securely attached to the lower right hand corner of the front of the box.

5. Display boxes must be no less than 16" no more than 20" vertically and no less than 22" no more than 24" horizontally.

6. All boxes must have Plexiglas cover that can be easily removed for judging.

7. EACH exhibit must be Secured with a lock. Attach a key to box with your name and county firmly attached to key. Key will be returned to 4-H agent. Keep another key in case State Fair key is misplaced.

8. Hinges and Locks: Make flush or mount on sides or top of boxes so boxes will sit level.

9. Fabric: If fabric is used, use a fabric glue to adhere entire piece of fabric to box. Suggested fabrics are felt or velveteen.

10. Rocks: Should be firmly attached to the box, and should be numbered to correspond with the number on the Geology Identification Labels. (4DB-01SO)

11. Boxes will be displayed on their side, not flat. Therefore, larger specimens must be attached near the lower portion of the box.

12. Geology Identification Labels (4DB-01SO) available from the County Extension Agent for 4-H are the only labels acceptable. Circle whether found or purchased or obtained otherwise and state where found or purchased. (If you circle found, you are indicating you personally found the specimen.)

13. Exhibits will be disqualified for class champion if:

a. Box does not fit in the size stated in rule 5

b. Box contains too few or too many specimens

c. Box does not have a Plexiglas cover that can be opened

d. Label does not state whether rocks are found or purchased, and state where found or purchased.

e. Specimen is mounted jewelry

f. Specimen is mounted and polished

g. Specimen and label are not numbered

h. Specimens are not arranged in numerical order

i. Duplicate specimens are used to reach minimum number

14. The following score card will be used to

judge geology exhibits:

a. Correct identification and labeling - 5 points for each specimen

b. Cards properly mounted and easily seen - 1 point for each specimen

c. Neatness, arrangements, background - 20 points for total exhibit

d. Method of collection - 1 point extra for each rock collected on site by 4-H'ers and identified as being collected on site

15. Class champion will be selected in each class with a Grand Champion and Reserve Grand Champion selected from Class Champions.

16. 4-H'ers entering fifth year and up cannot enter the same exhibit that has been judged in any previous State Fair.

17. Purchased items must be identified as such.

Classes are:

714 Fossils - a collection of 15 fossils. (Up to a maximum of 20 will be accepted.) May be completed by any

4-H'er regardless of what year in geology project, but must include different fossils each year.

715 First year geology - consisting of 15 different specimens.

716 Second year Geology - consisting of 25 different specimens (up to 12 may be from previous project year) (no more than 2 boxes)

717 Third Year Geology - consisting of 35 different specimens (up to 17 may be from previous project year) (no more than 2 boxes)

718 Fourth Year Geology - consisting of 50 different specimens (up to 25 may be from previous project year) (no more than 2 boxes)

719 Special collection for fifth year or more members - creative, advanced display of member's choosing which depicts a geological process, theme, story, or manufacturing process. Posters, notebooks and written narratives may be included.

rev 10/7/10

DIVISION 6029 – 4-H ARTS & CRAFTS

1. See General Rules applying to all 4-H exhibitors and general rules applying to 4-H exhibits listed previously in this catalog.

2. A county is limited to one entry per class. Each Exhibitor may enter only two (2) classes in Section A and only 2 classes in section B for a maximum of 4 entries in the arts division per

4-H’er.

3. All items must have been made since the last State Fair.

4. Tags (4LO-11SO) must be attached to the lower right front corner of paintings, drawings, etc. For other exhibits, neatly secure the ID card where it can be seen by the public with tape, or punch a hole in the corner of the tag and attach with string or rubber band. For items with more than one piece, a description on the back of the ID card is suggested with number of pieces, color, etc. In addition, label each item in an inconspicuous location; include a minimum of name and county (clothing label 4LO-12SO may be utilized).

5. Exhibits will be disqualified if:

a. Pictures or other hanging items do not have an attached hanger (wire hangers must be secure and attached to the frame for paintings and drawings only). No wire hooks taped to back. All hangers must support the weight of item. Pictures should be framed and ready for hanging.

b. Pictures are not mounted on firm mat, not foam core and/or framed with attached hanger. No poster board allowed.

c. Entries are not labeled as to whether they are an original design, made from a pattern, or made from a purchased kit

d. If subject matter is not “family friendly” in context

e. Drawings and paintings must be framed. Plexiglas is preferred over glass.

6. Small items, which are easily separated or destroyed, may be placed in small plastic

bags. For items with more than one piece, a description on the back of the ID card is

suggested with number of pieces, color, description, etc. In addition, label each piece in an inconspicuous location include a minimum of name and county (the clothing label can be utilized [4LO-12SO]).

7. Reserve and Grand Champion will be selected from class champions in both the junior and senior categories.

SECTION A

727 Junior Jewelry Beadwork – One piece of jewelry created by youth (Jewelry quality only). No kits or pony beads allowed. Glass, clay or wooden beads (painted or carved) permitted only

728 Senior Jewelry Beadwork – One set (at least two items) of jewelry created by youth (Jewelry quality only). No kits or pony beads allowed. No elastic material used to string beads. Glass, clay or wooden beads (painted or carved) permitted only. Examples: earring(s) and necklace; bracelet and necklace, etc.)

729 Junior Folk Art – One Item that has paint for a decorative or craft purpose other than canvas or paper. No Clothing!

730 Senior Folk Art - same as above.

731 Junior Weaving – One pair of place-mats, pot holders (pair) or one small wall hanging items that is made through various weaving techniques using mix media fibers, no plastic materials allowed. Baskets are not included. Wall hangings must be mounted and be ready for hanging.

732 Senior Weaving – One item (only one item is permitted for entry) ; rug, belt, stool with woven seat, or wall hanging item made through various weaving techniques using mixed media fibers, no plastic materials allowed. Baskets are not included. Wall hangings must be mounted and be ready for hanging.

733 Junior Nature Crafts - Item made from natural materials only. No kits allowed. If wall hanging or wreath, item must include wire or hooks and be ready for hanging.

734 Senior Nature Crafts –Wall Wreath, or hand carved native materials made from natural materials only. No kits allowed. Must include wire or hooks and be ready for hanging. (no other item allowed)

735 Junior Basket Making - Natural materials, any size, shape or design. Non-natural materials may be woven into design.

736 Senior Basket Making - same as above

737 Junior Leather Craft - Item made from leather. May or may not be tooled. Kits allowed.

738 Senior Leather Craft - same as above. No kits allowed.

The following rules apply to all ceramic classes:

1. Original design ceramics will be accepted in that class only. It will not be accepted in glazed or stained classes. ALL ceramic entries must be fired.

2. Small items, which are easily separated or destroyed, should be placed in small plastic bags. For items with more than one piece, a description on the back of the ID card is suggested with number of pieces, color, etc. In addition, label each item in an inconspicuous location, include a minimum of name and county (the clothing label can be utilized (4LO-12SO).

741 Junior Original Design Ceramics - original item made from clay, using a process of casting, hand molding, or a potter's wheel.

742 Senior Original Design Ceramics - same as above.

743 Junior Ceramics – Item that is pre cast and has been fired.

744 Senior Ceramics – Item that is pre cast and has been fired.

745 Junior Scrapbooking – One scrapbook page including 2-4 pictures. Page must include captions or journaling. Page must be placed in a plastic page protector.

746 Senior Scrapbooking – One scrapbook page including 2-4 pictures and embellishments (ie. Stickers, lettering, designs). Page must include captions or journaling. Page must be placed in a plastic page protector.

747 Junior Decoupage – Any item using the decoupage process. If appropriate, must use wire or hook to be ready for hanging.

748 Senior Decoupage – same as above.

749 Junior. Paper Crafts – Item made from any source of paper including but not limited to: stamping, handmade note card, brown sack lunch bag scrapbook, gift box, etc.

750 Senior Paper Crafts – same as above.

SECTION B

Exhibits will be disqualified if:

a. Pictures or other hanging items do not have a hanger. Please include wire hangers that will support the weight of your item. Pictures should be framed and ready for hanging. Do not use tape to secure wire hanger.

b. Pictures are not mounted on firm mat board and/or framed. No poster board allowed.

c. Subject matter is not “family friendly

All drawings and paintings must be mounted on a sturdy background (mat board) and framed, ready to hang with secured hangers on the frame (wire hangers).

751 Junior Acrylic/Oil Painting - items that are made through the process of painting on paper or canvas, using any acrylic or oil process. Paint-by-number will be disqualified. No kits, original work only.

752 Senior Acrylic/Oil Painting - same as above.

753 Junior Watercolor Painting - items that are made through the process of painting on paper or canvas, using any watercolor process.

754 Senior Watercolor Painting - same as above

755 Junior Color Drawing - items made through the use of drawing lines using pen, pencil, pastel, charcoal, markers or chalk.

756 Senior Color Drawing - same as above.

757 Junior Black and White Drawing - items made through the use of drawing lines using pen, pencil, charcoal, markers or chalk. No additional colors added.

758 Senior Black and White Drawing - same as above.

rev 10/10

Division 6030 – 4-H PHOTOGRAPHY

1. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits other than livestock listed previously in this catalog.

2. Specifications for exhibits:

a. Each county may have one (1) entry per class in both general photography and horticulture photography. Only one entry per class per county.

b. General photography (levels 1 & 2): a 4-H’er can enter only 3 classes within one level per year (levels include classes 760 through 766; classes 770-778).

c. Horticulture photography: a 4-H’er may enter any of the classes in addition to general photography.

d. All pictures must be made since the last State Fair.

e. Photos may be either Black & White or Color unless otherwise stated.

f. Digital images may be submitted in all classes, unless otherwise stated.

g. All classes (including Horticulture) WITH ONE PHOTOGRAPH MUST BE MOUNTED ON WHITE 10”x 16” MAT BOARD-available via order entry (no poster board or foamcore board accepted). Single photographs are limited to up to a maximum size of 8”x 12”. Pictures cannot be framed or matted with colored mat board.

h. All classes (including Horticulture) WITH MULTIPLE PHOTOGRAPHS (More than 1 photograph) MUST BE MOUNTED ON WHITE16” x 20” MAT BOARD (no poster board or foamcore board accepted). Pictures cannot be framed or matted with colored mat board.

i. Each picture must be mounted securely. Rubber cement or dry mounting tissue is recommended. Do not use photo mounting corners.

j. Pictures may be cropped (trimmed).

k. Entries must use current identification tag securely mounted to front of the mat board in the Lower right corner. Note: Identification tag should NOT cover photo or hang over edge of the board.

l. Absolutely nothing on front of mat board except photographs and ID tag. Any other required materials are to be mounted on the back.

m. All photographic entries are required to have sticky-back Velcro (“hook” Velcro only) in each of the four corners on the back of the mat board for easier exhibiting. The “loop”/smooth Velcro is not necessary and leaving it off will minimize hanging preparation time by judges.

3. Photography will be judged on, but not limited to: Technical, impact, composition, creativity, presentation, sequence or collection and the ability of the picture to tell a story.

LEVEL 1

760 Single photograph; subject: a personal interest as the main focus of the picture

761 Sequence (a series of actions to “tell a story”) of three photographs; of one subject: a personal interest as the main focus of the picture

762 Single photograph; subject: still life as the main focus of the picture or arrangement of

inanimate objects. The picture may contain other elements, but the main aspect or feature of the picture should be the still life. ( Definition of inanimate: nonliving things; something that never was alive, like a rock, buttons, collection of toys, etc.)

763 Single photograph; subject: animals as the main focus of the picture

764 Collection: Three different points of view of the same subject

765 My Community: Single photograph of a interesting building within your community

766 Five photographs of an event. Attach a description of the event to back of board

Grand and Reserve Champions will be selected from class champions in Level 1.

LEVEL 2 – Purpose of this level is to promote Life Skills in the area of Communication, Workplace Competencies and Foundation Skills through photography.

770 Five photographs showing movement

771 Single photograph; subject: person as the main focus of the picture (photographic portrait of

an individual)

772 Single photograph; subject: landscape or seascape as the main focus of the picture

[definition of a landscape: a picture representing a view of natural inland scenery (a portion

of land which the eye can comprehend in a single view, including mountains, rivers, lakes,

and whatever the land contains--trees, flowers, grasses, etc.) or seascape, ie. ocean.]

773 Collection: Three to five photographs of the same subject

774 My Community: Single photograph (your choice of subject) within your community

775 My Community: Tell a story about your community with 3-5 photographs

776 My Community: Collage of photographs (unlimited number of photos) on the subject of “My Community”. Size of each individual photograph shall be no smaller than a minimum 3.5”x 5” and no larger than a maximum 8” x 12”

777 Digital Collage: multiple images cropped, resized and combined into one digital image

no larger than a maximum 8” x 12” print (recommend 180-360dpi)

778 Digital illustration – Single heavily edited no larger than a maximum 8” x 12” digital image. Image has been radically digitally edited or enhanced. Modifications may include: cropping, sharpening or blurring, brightness or contrast changes, addition to or the removal of parts of the image, changes in the color scheme of the image, the use of filters or effects. Attach to back of mat board: 1. A page describing editing technique(s) used. 2. A print of the ORIGINAL image.

Grand and Reserve Champions will be selected from class champions in Level 2.

HORTICULTURAL PHOTOGRAPHY EXHIBITIONS

Horticulture is the science, art, and technology concerned with cultivated plants. Horticulture plants are commonly divided into those that are edible, those that are used for culinary or medicinal purposes, and those that are used for ornamental or aesthetic purposes.

NJHA Contest: Entries in the following classes may also participate in the National Junior Horticulture Association Photography Exhibition. It is the responsibility of the individual to submit all required entry forms and follow all rules set out by NJHA organization to participate. States are not limited in the number of entries. See web site for details: www.njha.org

HORTICULTURAL PHOTOGRAPHY CLASSES

780 Single black and white. Horticultural subject or activity. (maximum size: 8” x 12”)

781 Single color. Horticultural subject or activity. (maximum size: 8” x 12”)

782 Sequence of 4 photographs. B&W or Color representing a horticultural event or activity that tells a visual story, chronologically, without the use of words.

783 Horticulture collection (B&W or color), consisting of 6 photographs.

A Grand Champion will be selected from class champions in Horticulture Photography.

Division Grand Champion will be selected from ALL champions, including Horticulture Photography.

rev 1/11

DIVISION 6032 - 4-H SEWING—2013

1. There are 22 classes in the Sewing Division (Classes 789--810). A county may submit one entry per class. A member may enter only one class in the Sewing Division. (This means: a member’s name should appear only one time on the county’s Sewing Division invoice sheet.)

2. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits other than livestock listed previously in this catalog.

3. Items must be CLEAN to be accepted for judging.

4. Send NO additional accessories or undergarment with any sewing entry unless it was constructed as a part of the project.

5. Items must be “handmade”; no ready-to-wear/factory made items will be accepted for judging. An item accepted that does not meet the class requirements will be judged but ribbon premium may be lowered.

6. A completed 4-H Sewing Project card (which was required in 2010) is no longer required. However, documentation is required in Junior Unit VI non-clothing option and Upcycle projects. Documentation may be handwritten or printed by computer on 8.5” X 11” paper. Insert documentation into an inexpensive folder or plastic sheet protector.

7. In classes where there is to be a specified number of articles exhibited and the entry contains more, the judges will be instructed to have the agent who submits the article(s) make the decision on which item(s) are to be judged. In those cases where the situation was not discovered before entry was made, the article(s) to be judged will be left to the discretion of the judges.

8. The definition of a “complete outfit” is an item or items that cover the top and bottom of the body. To be considered a top, a jacket or robe, it must include a front closure. Open front tops that require an undershirt do not count unless the under shirt is also constructed.

9. A prize will be awarded to the best project made from wool fabric. Dorothy Vale, Coordinator for the Kentucky Make It with Wool Contest is offering a length of Pendleton Wool to the winner. Any sewing project may be made from wool fabric, woven or knit. Those wishing to compete for this prize must attach a 3 inch square swatch of fabric to the Made with Wool Verification card for fiber content verification. Fabric must be at least 60% wool to be eligible. To test fabric before construction: Place a 1” fabric square in 1 cup NEW Clorox bleach. 100% wool will begin to disintegrate within 1 hour and should have no residue after several hours. Wool blends will have fibers remaining. Note: Fabric finishes and other natural fibers may affect the test results.

10. Sewing entries will be divided into the following classes:

Junior Division for 4-H’ers Ages 9-13

Junior members may complete the projects in any order and may repeat a level more than one year.

Unit I – Let’s Learn to Sew: Beginner skills

789 Unit I Clothing Option: Shorts, pants, or skirt with casing waistline (elastic and/or drawstring). Garment must be made from woven fabric and include the following: straight machine stitching, appropriate visible seam finish, and machine stitched hem. This class is for ages 9-13.

790 Unit I Non Clothing Option: Drawstring backpack or tote bag with fabric handles OR a laundry bag. Item

must be made from woven fabric and include the following: straight machine stitching, appropriate visible seam finish, and a casing or machine stitched hem. This class is for ages 9-13.

Unit II – Let’s Get to the Bottom: Beginner skills

791 Unit II Clothing Option: Skirt, sundress, shorts or pants. Exhibit must be made from woven fabric and include the following: enclosed seams, appropriate seam finish, interfacing, zipper, and a facing or waistband. This class is for youth ages 9-13.

792 Unit II Non Clothing Option: Zippered tote bag, purse, garment bag, or gym bag. Exhibit must be made from woven fabric and include the following: enclosed seams, appropriate seam finish, interfacing, and zipper. Pre-quilted woven fabric is acceptable. This class is for youth ages 9-13.

Unit III – Top it Off: Beginner skills

793 Unit III Clothing Option: Shirt, simple jacket, one piece dress with no waistline, cape with a hood or collar, bathrobe, or vest with lining or facing. Garment must be made from woven fabric and include the following: buttons and buttonholes. A simple lining, trim, collar, and sleeves may be included but are not required. This class is for youth ages 9-13.

794 Unit III Non Clothing Option: Backpack with lining, applied trim, and button/buttonhole closure. This class is for youth ages 9-13.

Unit IV – Stretch Your Knit Skills: Beginner skills

795 Unit IV Stretch Your Knit Skills:1 or 2 piece complete outfit made from knit fabric; such as a dress, top and bottom, pajamas, or nightshirt. All garment pieces must be made from knit fabric with a limited amount of one-way stretch; rib knit may be included for neckband and arm/leg band trim only. This class is for youth ages 9-13.

Unit V – Moving on Up: Intermediate skills

796 Unit V Moving on Up: one-piece complete outfit made from woven fabric; such as a dress, coveralls, or jumpsuit. Item must include at least a zipper and/or buttons and buttonholes. A waistline simple lining, trim, collar, and sleeves may be included but are not required. This class is for youth ages 9-13.

Unit VI – Put it All Together:

797 Unit VI Put It All Together Clothing Option: 2 or 3 piece complete coordinating outfit; such as warm up suit; dress with jacket or coat, swimwear with cover-up, jacket or shirt with slacks/ skirt. At least one piece must include sleeves and a collar/hood. No simple casings. Fabric choice may be woven, knit or a combination of the two. This class is for ages 9-13.

798 Unit VI Put It All Together Non Clothing Option: Original design tote bag and documentation folder - Using Wild Ginger Software, Inc. Wild Things! Software program, select the Tote Bag option and design a bag that includes at least 2 pockets. Be creative with your design. Required elements: at least 2 pockets; minimum size of 12 inches in height and 12 inches in width. Item must have at least one functional zipper; and creative stitchery or applied trim to personalize your bag. Optional elements: lining, other type closure as design dictates [button(s), hook and loop tape, or snap(s)]. If bag is not lined, it is suggested that the seam allowances be finished with a bound seam finish. This class is for ages 9-13. In the documentation

include: your name, your county, the name of the unit, class entered, number of years you have been sewing, cost, and the printed design sheets (one for each pocket selected) from the program, and answers to the following questions:

1. How did you choose the size of your tote bag? Did you use any of the default settings in the program?

2. Did you have any trouble using the software or printing your pattern? Explain

3. Did you download the Wild Things! Program to your home computer or use the program at your county extension office?

4. Did you make any changes to your pattern after it was printed? If so, tell what you changed.

Senior Division for 4-Hers age 14-18

Senior members may complete the projects in any order and may repeat a level more than one year.

Let’s be Casual- for ages 14-18.

799 Let’s Be Casual--Clothing Option: 1 or 2 piece complete outfit made from knit or woven fabric such as a dress, top and bottom, simple pajamas, or robe. This class is for ages 14-18.

800 Let’s be Casual--Non Clothing Option: 2 coordinating fashion accessories from the following: wallet, garment bag, purse, backpack or duffel bag. At least one piece must have a zipper. This class is for ages 14-18.

Dress it Up- for ages 14-18.

801 Dress It Up 1 or 2 piece complete dressy outfit, such as a dress, suit, pantsuit, sport coat and slacks. Fabric choice may be woven, knit or a combination of the two. This class is for ages 14-18.

Match it Up- for ages 14-18.

802 Match It Up--Clothing Option: Choose at least one item from each group to make a complete 3 or 4 piece coordinated outfit:

• Shorts, pants, or skirt

• Top, blouse, shirt

• Vest, jacket, sweater

At least one piece is required to have regulation set in sleeves. Fabric choice may be woven, knit or a combination of the two. An accessory item may be included as the fourth piece. This class is for ages 14-18.

803 Match It Up--Non Clothing Option: 3 or 4 piece coordinating luggage/travel accessories set. Each piece must have an applied border/trim, pocket and zipper. This class is for ages 14-18.

Creative Expressions- for ages 14-18.

804 Creative Expression--Clothing Option: Construct a complete outfit for one of the following activities:

• Halloween, theater, or historic costume

• Uniform for medical, cheerleader, dancer, etc.

• Riding apparel

This class is for ages 14-18.

805 Creative Expression--Non Clothing Option: Select one of the following and construct a:

• Fabric doll or animal with a wardrobe of two outfits

• Machine appliquéd specialty flag or decorative banner (minimum size 24 inches x 24 inches)

This class is for ages 14-18.

Leisure Time- for ages 14-18 with advanced skills.

806 Leisure Time--Clothing Option: 2 or 3 piece complete outfit. Choose from the following:

• Athletic wear such as leotard, cycling wear, warm-up suit, bathing suit and cover-up, tennis wear

• Pajamas and robe (must use specialty fabric such as terry cloth, flannel, fleece, nylon tricot)

• Raincoat and hat or rain suit

This class is for ages 14-18.

807 Leisure Time--Non Clothing Option: Kite (minimum size 2ft x 3 ft) - This class is for ages 14-18.

Formal Affair- for youth ages 14-18 with advanced skills.

808 Formal Affair--1 or 2 piece complete outfit, such as a prom dress, bridesmaid dress, or tuxedo. Fabric choice may be woven, knit or a combination of the two. This class is for ages 14-18.

Tailor Made- for youth ages 14-18 with advanced skills.

809 Tailor Made--Suit, jacket, or coat, made from 100% wool or a least 60% wool blend fabric. Traditional or speed tailoring techniques must be used to create structure in the areas of the neck, shoulder, and hemlines. Do not include non-wool/wool blend coordinates. This class is for ages 14-18.

Upcycle—for youth ages 14-18 with advanced skills

810 Upcycle—item sewn from recycled/repurposed garments: Sew a garment or fashion accessory from previously worn garments. Recycled fabric is to be the major component of the item. Recycled garments may be cast-offs from the member’s family/friends or purchased at a yard sale or similar low cost source. Additional documentation is required. In documentation include the following: your name, your county, the name of the unit, class entered, number of years you have been sewing; a “before” photo of all recycled items used; source of the recycled garment; how the design was created; and any design drawings that were used in the creation. “Deconstructed” t-shirts which do not include sewing skills do not fit in this class. Items for the home do NOT fit this class. This class is for ages 14-18.

rev 1-24-2012

DIVISION 6033 - 4-H Needlework Department—2013

1. There are 26 classes in the Needlework Division (Classes 813—838). A county may submit one entry per class. A member may enter one class per category (categories are crochet, knitting, tatting, embroidery, and quilting) in the Needlework Division. (This means: a member’s name may appear only one time under each category on the county’s Needlework Division invoice sheet.)

2. Each item must be accompanied with a Needlework Project Card. See County Agent and/or 4-H Needlework Notebook/CD for additional information. Secure with safety pin to the item.

3. All items must have the 4-H ID tag (4LO-11SO) attached to each item that is entered.

4. Item(s) must be clean to be accepted for judging. Previous wearing/using is acceptable (and strongly encouraged!), but item must be clean.

5. An item will not “knowingly” be accepted for judging if it does not meet the category description. Any item not meeting the project requirements will be judged but will not be considered for class champion.

6. Items entered must be completed by the exhibitor within the current project year.

7. Additional documentation may be required. Refer to the specific project for details. A copy of the pattern used must accompany project if pattern is not from the Kentucky 4-H Needlework Notebook. Please label pattern with entrant’s name and county and attach to exhibit. Patterns will be returned in county packets.

8. 4-H Needlework entries will be divided into the following levels and classes:

CROCHET

813 Item made of worsted yarn and single or double crochet stitches: Scarf, purse, belt, hat, pillow, two wash cloths (made from worsted weight cotton yarn), or doll afghan using single or double crochet stitches with medium worsted weight yarn. Attach a completed Needlework Project Card to the exhibit with a safety pin.

814 Item made with novelty yarn and single and/or double crochet stitches: Scarf, purse, belt, hat, pillow, or doll afghan using single and/or double crochet stitches. Use novelty yarn (yarn other than worsted weight). May include increase/decrease stitches. Attach a completed Needlework Project Card to the exhibit with a safety pin.

815 Larger item(s) made with single and/or double crochet stitches: Pair of slippers, vest, shawl, small afghan, or lap wrap using single and/or double crochet stitches. May use yarn other than worsted weight. May include increase/decrease stitches. Attach a completed Needlework Project Card to the exhibit with a safety pin.

816 Item(s) made using intermediate skills/pattern crochet stitches: Hat, belt, scarf, pair of mittens, pillow, sweater, vest, shawl or baby blanket, doily (made from bedspread weight thread) or set of 5 different ornaments (made from bedspread weight thread using intermediate skills/stitches. Include one or more pattern stitches—shell, arch, diamond, boble, snapdragon, popcorn, cross, puff, cluster, or seed/granite. Can include one or more colors in alternating rows (stripes). Attach a completed Needlework Project Card to the exhibit with a safety pin.

817 Item or pair of items using advanced crochet skills: include one or more of the following advanced skills: afghan stitch, beadwork, camel crochet, filet crochet, Irish crochet, Cro-knit/hook, Cro-tat, hairpin lace, or broomstick lace; combining pattern stitches with crocheted buttons and/or buttonholes; creating plaids,

geometric designs or checks; making novelty crochet articles; or creating your own design. Original designs must include a copy of directions, notes and diagrams used to create the items(s). Suggested items include: multi-colored hat, purse, collar (made with bedspread-weight cotton thread), sweater, jacket, or coat. Attach a completed Needlework Project Card to the exhibit with a safety pin.

EMBROIDERY

All embroidery projects are to be a completed item (examples: framed piece, pillow, wall hanging, pot holder, eyeglass holder, etc.) or can be created on a purchased item. (Example: pillowcase, clothing, tote bag, purse, bib, dishtowel, etc.) Items may be made from purchased kits that meet the individual project guidelines.

818 Item with small amount of embroidery (equivalent to 4” x 4” area) from the following:

• Embroidery item made with a single color of floss such as Redwork (red floss on white or unbleached plain woven fabric). Must include stem stitch and have minimum embroidered area of 4-x 4-inches. The stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with embroidery stitches.

• Cross stitched design stamped on plain woven fabric and have a minimum embroidered area of 4 x 4 inches. The stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with cross stitches.

• Cross stitched border using a design stamped on plain woven fabric that has a minimum embroidered area of 2 x 8 inches. The stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with cross stitches.

• Cross stitched item using 1/4-inch checked gingham fabric and have a minimum embroidered area of 4 x 4 inches. The design was stitched by following a chart or graph of the design, not stamped or drawn on the fabric.

Attach a completed Needlework Project Card to the exhibit with a safety pin.

819 Item with larger amount of free embroidery (equivalent to 5” x 7”) from the following:

• Embroidery item made with a single color of floss such as Redwork (red floss on white or unbleached plain woven fabric). Must include stem stitch and have a minimum embroidered area of 5 x 7 inches. The stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with embroidery stitches.

• Cross stitched design stamped on plain woven fabric and have a minimum embroidered area of 5 x 7 inches. The stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with cross stitches.

• Cross stitched border using a design stamped on plain woven fabric that has a minimum embroidered area of 2 x 16 inches. The stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with cross stitches.

• Candlewicked design on plain woven fabric. Must include colonial knots and have a minimum embroidered area of 7 x 7 inches.

• Free embroidery on plain woven fabric or felt. Must include 3 or more of the following different stitches (stem/outline, lazy daisy, running, straight, French knot, satin, blanket, chain, back stitch). May use more than one color of floss. Must have a minimum embroidered area of 5 x 7 inches.

Attach a completed Needlework Project Card to the exhibit with a safety pin. “Free embroidery” means the stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with embroidery stitches.

820 Item of charted embroidery using large cross or snowflake stitches from the following:

• Cross stitch on 1/4-inch gingham and have a minimum embroidered area of 5 x 7 inches.

• Counted cross stitch on 11 count Aida cloth and have a minimum embroidered area of 5 x 7 inches.

• Snowflake embroidery (Chicken Scratch) on 1/4 inch or smaller checked gingham fabric. Must have a minimum embroidered area of 5 x 7 inches.

Attach a completed Needlework Project Card to the exhibit with a safety pin. ”Charted” means the design was stitched by following a chart or graph of the design, not stamped or drawn on the fabric.

821 Item of free embroidery using at least 6 stitches/3 colors or crewel/Persian yarn from the following:

• Free embroidery design on plain woven fabric. Must include minimum of 6 different embroidery stitches with 3 or more colors of embroidery floss. Must have minimum embroidered area of 7 x 9 inches.

• Crewel embroidery design on linen or cotton twill fabric using crewel or Persian yarn. Must have a minimum embroidered area of 6 x 8 inches. Crewel embroidery means the stitches are created using crewel yarn or Persian yarn rather than floss.

Attach a completed Needlework Project Card to the exhibit with a safety pin. “Free embroidery” means the stitches are created following a design stamped (printed or ironed on) or drawn on fabric. The stitcher covers the line or area with embroidery stitches.

822 Item of charted embroidery using specialty cloth from the following:

• Item of counted cross stitch on 14 count Aida cloth or other fabric using waste canvas. Must have a minimum embroidered area of 5 x 7 inches.

• Item of Huck embroidery on huck toweling creating a minimum 2 inch wide border design. This type of embroidery design is worked around surface floats that are characteristic of this type of fabric.

• Item of Swedish weaving on monk’s cloth creating a minimum of 6 inch wide border design. This type of embroidery design is worked around surface floats that are characteristic of this type of fabric.

Attach a completed Needlework Project Card to the exhibit with a safety pin. ”Charted” means the design was stitched by following a chart or graph of the design, not stamped or drawn on the fabric.

823 Item of embroidery using advanced skills from the following:

• Item created or embellished with silk ribbon embroidery using 5 or more embroidery stitches with silk ribbon. Design may also include embroidery floss.

• Item constructed of irregularly shaped fabric pieces embellished with a combination of ribbon work, specialty thread, embroidery stitches, and/or beadwork creating a finished crazy quilt design.

• Item of counted cross stitch on 18 or 22 count even weave or Aida cloth. Must have a minimum embroidered area of 5 x 7 inches. The design is stitched by following a chart or graph of the design, not stamped or drawn on the fabric.

• Item of English smocking, minimum smocked area 4 1/2 x 6 1/2 inches. Design must include at least 5 different smocking stitches.

Attach a completed Needlework Project Card to the exhibit with a safety pin.

KNITTING

The objective is for youth to learn the skills involved in hand knitting with needles. Therefore items made on a knitting loom or knitting machine are NOT to be entered and will not be judged.

824 Small/simple knitted item(s): Hat, pillow, purse, scarf, belt, doll afghan, or two wash cloths using worsted weight yarn. Solid color or variegated yarn is acceptable. Wash cloths should be made from worsted weight cotton yarn. Items are limited to those that include garter stitch, stockinette stitch, and/or ribbing stitch. Items made on a knitting machine or loom do not fit in this class. Attach a completed Needlework Project Card to the exhibit with a safety pin.

825 Knitted Scarf from Novelty Yarn: Knitted scarf created from any novelty/decorative yarn. Scarf must be at least 24” long. Items made on a knitting machine or loom do not fit in this class. Attach a completed Needlework Project Card to the exhibit with a safety pin.

826 Larger/simple knitted item(s): Hat and scarf; a pair of mittens; a pair of slippers, a shawl; or an afghan (minimum size 36” x 36”). May use yarn other than worsted weight yarn. Two colors and one pattern stitch may be used in addition to garter stitch, stockinette stitch, and/or ribbing stitch. Items made on a knitting machine or loom do not fit in this class. Attach a completed Needlework Project Card to the exhibit with a safety pin.

827 Knitted project focused on shape: Exhibit one item or a pair of items using pick up stitches, multiple color changes (stripes or duplicate stitch), and/or circular knitting. Item must include increase or decrease. May use yarns other than worsted weight yarn. Ideas such as: gloves, hat, mittens, socks, leggings, stuffed toy, skirt, sweater, or vest. Items made on a knitting machine or loom do not fit in this class. Attach a completed Needlework Project Card to the exhibit with a safety pin.

828 Knitted project focused on texture and design: Exhibit one item or a pair of items using charted designs or design your own. Charted designs may include color changes such as Fairisle knitting or multiple pattern stitches such as Aran Isle knitting or lace knitting. Knitting with beads is also acceptable. Original designs must include a copy of directions, notes, and any diagrams used to create the item. Ideas such as: cell phone holder, amulet, pillow, afghan (minimum size 45-x 60-inches), holiday stocking (minimum 18-inches in length), purse, pair of socks, sweater. Items made on a knitting machine or loom do not fit in this class. Attach a completed Needlework Project Card to the exhibit with a safety pin.

LACEWORK -- TATTING

829 Tatting using No. 3 cotton thread: Tatted item or item embellished with tatted edging or tatted motifs using Size 3 tatting needle or shuttle and No. 3 cotton thread. Item should include rings with picots and double stitches only. Attach a completed Needlework Project Card to the exhibit with a safety pin. Item to which the tatting is attached may be purchased, made by member or by someone else. Judging is based on tatting and quality of workmanship in attaching it to the item.

830 Tatting using No. 10 cotton thread: Tatted item or item embellished with tatted edging or tatted motifs using Size 5 tatting needle or shuttle and size 10 cotton thread. Item should include rings with picots and double stitches only. Attach a completed Needlework Project Card to the exhibit with a safety pin. Item to which the tatting is attached may be purchased, made by member or by someone else. Judging is based on tatting and quality of workmanship in attaching it to the item.

831 Two thread tatting: Bookmark, jewelry, tatted embellishment on clothing or other item using size 5 needle or shuttle and 2 appropriate sized threads. Item must include chains and rings with picots and double stitches, may use one or two colors of thread. Attach a completed Needlework Project Card to the exhibit with a safety pin. Item to which the tatting is attached may be purchased, made by member or by someone else. Judging is based on tatting and quality of workmanship in attaching it to the item.

832 Advanced Tatting: Exhibit one of the following items:

• Item of shuttle tatting using size 20 or 30 tatting thread. Options: Bookmark, jewelry, embellishment on clothing or other item. Item must include chains and rings with picots and double stitches, may use one or two colors of thread.

• Item of needle tatting using size 7 needle and appropriate sized tatting thread. Options: Bookmark, jewelry, embellishment on clothing or other item. Item must include chains and rings with picots and double stitches, may use one or two colors of thread.

• Item using either shuttle or needle tatting with the use of two threads and beads. Options: jewelry, advanced motif as embellishment on clothing or other item.

Attach a completed Needlework Project Card to the exhibit with a safety pin. Item to which the tatting is attached may be purchased, made by member or by someone else. Judging is based on tatting and quality of workmanship in attaching it to the item.

QUILTING

All projects are to be a completed item that includes a pieced top, batting, backing fabric, and a finished outer edge. Quilting on long arm quilting machines or hooped embroidery machines is not an option for the Needlework-Quilting project. Quilting or tacking should be done by hand or with the use of a conventional sewing machine. Refer to 4-H Quilting publications.

833 Quilted Mat (12” x 12” finished size)

Exhibit a 2 x 2 “quilt” made with four six-inch squares. At least two of the 6-inch squares must be patchwork designs in which square and/or rectangle pieces are pieced together (do not include triangle pieces). Attach a completed Needlework Project Card to the exhibit with a safety pin.

Piecing technique: stitch by hand or sewing machine

Quilting technique: machine tack or hand tie, stitch by hand or use a conventional sewing machine (Do NOT use a long arm quilting machine or hooped embroidery machine.)

834 Quilted Runner—machine tacked or hand tied (12” x 36” finished size)

Exhibit a 1 x 3 four-block runner “quilt”. Each four-block must include at least two 6-inch square patchwork blocks made with square and/or rectangle pieces (do not include triangle pieces). Attach a completed Needlework Project Card to the exhibit with a safety pin.

Piecing technique: stitch by hand or sewing machine

Quilting technique: machine tack or hand tie.

835 Quilted Runner—quilted by hand or sewing machine (12” x 36” finished size)

Exhibit a 1 x 3 four-block runner “quilt”. Each four-block must include at least two 6-inch square patchwork blocks made with square and/or rectangle pieces (do not include triangle pieces). Attach a completed Needlework Project Card to the exhibit with a safety pin.

Piecing technique: stitch by hand or sewing machine

Quilting technique: stitch by hand or use a conventional sewing machine (Do NOT use a long arm quilting machine or hooped embroidery machine.)

836 Hand Quilted Wall Hanging or small Quilt (36” x 36”)

Exhibit a 4 or 9 block quilt or quilted wall hanging. Each block must measure 12 inches by 12 inches for the 4-block version or 9 inches by 9 inches for the 9-block version. Finished project must include appliqué and/or triangle pieces with sashing and/or borders. Finished quilt not to exceed 36 inches by 36 inches. Attach a completed Needlework Project Card to the exhibit with a safety pin.

Piecing technique: stitch by hand or sewing machine

Quilting technique: stitch by hand using cross hatching, stitching in the ditch, or echo/outline quilting.

Edge finishing technique: Binding with mitered corners, hanging sleeve optional.

837 Machine Quilted Wall Hanging or small Quilt (36” x 36”)

Exhibit a 4 or 9 block quilt or quilted wall hanging. Each block must measure 12 inches by 12 inches for the 4-block version or 9 inches by 9 inches for the 9-block version. Finished project must include appliqué and/or triangle pieces with sashing and/or borders. Finished quilt not to exceed 36 inches by 36 inches. Attach a completed Needlework Project Card to the exhibit with a safety pin.

Piecing technique: stitched by hand or sewing machine

Quilting technique: stitch using a conventional sewing machine using cross hatching, stitching in the ditch, or echo/outline quilting. (Do NOT use a long arm quilting machine or hooped embroidery machine.)

Edge finishing technique: Binding with mitered corners, hanging sleeve optional.

838 Creative Quilt or Quilted Wall Hanging (at least 24” x 24” up to 48” x 48”)

Exhibit a creative quilt, minimum finished size 24 inches by 24 inches, maximum size 48 inches by 48 inches. Quilt top should include advanced piecing techniques joined by hand and/or machine that may include dimensional pieces, appliqué, foundation piecing, English paper piecing, miniature scale, and/or landscape design. Attach a completed Needlework Project Card to the exhibit with a safety pin.

Piecing technique: stitch by hand or sewing machine

Quilting technique: Stitch by hand or conventional sewing machine using stippling or patterned/stenciled motifs. (Do NOT use a long arm quilting machine or hooped embroidery machine.)

Edge finishing technique: Binding with mitered corners, hanging sleeve optional.

Rev 10-6-2011

DIVISION 6035 - 4-H FOODS EXHIBITS—2013

1. There are 18 classes in the Foods Division (Classes 841—858). A county may submit one entry per class. A member may enter up to 3 classes but all three must be within the same level in the Foods Division. (This means: a member’s name could appear up to 3 times on the county’s Foods Division invoice sheet AND all must be within the same level.)

2. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits except livestock previously listed in this catalog.

3. Entries are to be made using recipes specified in the class description. Recipes can be found in the Fantastic Foods project book series available at the county Extension office or at www.Kentucky4-H.org, click on “State Fair”, then scroll down to 4-H State Fair Recipes.

4. Traditionally, many baked exhibits have been made up of 4 pieces. Beginning with the 2012 fairs, that number was reduced to three (3) pieces in order to reduce waste. Exhibits will not be disqualified if four (4) pieces are included.

5. Wrap baked products in a re-closeable zip-type bag to maintain freshness. Place the baked product on a disposable plate. The plate can be placed inside the bag or under the bag; the idea is to keep the product from being damaged. Use of plastic film or aluminum foil to wrap product is discouraged but will not cause the product to be disqualified. To prevent damage, wrapped cakes should be transported in a sturdy container such as a cardboard box. Containers, pie pans, etc. will NOT be returned to the exhibitor.

6. 4-H food entries will be divided into the following levels and classes:

Level A: Use recipes in Six Easy Bites Project Book or recipe specified below: Recipes

immediately following classes listed

841 Three Colossal cookies (size of cookies: cookies may be 1/4 cup portions as specified in the recipe or 1/8 cup portions which produce smaller cookies) (nuts may be left out)

842 Three brownies using recipe on (make each brownie a 2” square--no corner pieces)

843 Three chocolate chip muffins (use recipe at www.Kentucky4-H.org under “State Fair Recipes.”)

844 Three granola bars Size: 1” X 2”

845 Three cornmeal muffins (use recipe at www.Kentucky4-H.org under “State Fair Recipes”)

Level B: Use recipes in Tasty Tidbits Project Book or recipe specified below:

846 One 8” round layer chocolate cake, made with oil, no icing

847 Three pretzels (may be rolled, twisted, or curved)

848 Three rolled baking powder biscuits (Do not use the Australian biscuit recipe.) (Use a 2” cutter)

849 Three scones--may substitute raisins for cranberries (use recipe at www.Kentucky4-H.org under “State Fair Recipes.”)

850 Three whole wheat muffins or bran muffins (use recipe at www.Kentucky4-H.org under “State Fair Recipes.”

Level C: Use recipes in You’re the Chef Project Book or recipe specified below:

851 One-half loaf banana bread

852 One yeast bread product creatively shaped into an object such as a teddy bear, flower, animal, toy, etc. (use recipe at www.Kentucky4-H.org under “State Fair Recipes”)

853 Three breadsticks (not twisted)

854 Three whole wheat yeast rolls (use recipe at www.Kentucky4-H.org under “State Fair Recipes.”

Level D: Use recipes in Foodworks Project Book or recipe specified below:

855 One whole, double crust apple pie (Leave pie in the disposable pie pan and place all in a zip-type plastic bag.)

856 One-half apple cake (use recipe at www.Kentucky4-H.org, under “State Fair Recipes”)

857 Prepare one dish which can be included in the menu for an event or occasion you plan to cater Level D: Foodworks project book). Select a product which can be prepared in advance and does not require refrigeration. For the fair, prepare a sample of the product (2 servings is enough) and place it in a re-closeable, zip-type bag. Attach the recipe used, a description of the type of occasion being catered, and a menu of all foods to be served at the event. Write this information on 8.5” X 11” paper and attach it to the sample.

858 Two brownies using the original recipe and two brownies altered to make a healthier product (use the recipes at www.Kentucky4-H.org, under “State Fair Recipes”) Make one batch of brownies using the original recipe. Make a second batch of brownies using one of the altered recipes. Make brownies 2” squares. Label the bag of brownies made by the original recipe as “Original” and the bag of those made from the altered recipe as “Altered—Moderate Fat” or “Altered—Low Fat.” Use the Altered Brownie Comparison Report (available at http://www2ca.uky.edu/4-h/family-consumer-science/food-nutrition or ask county agent for a copy) to analyze the brownies. Place the two bags of brownies into a larger re-closeable bag, insert the comparison report and close the bag.

Revised 08-2012

Recipes for 4-H Exhibits in 2013 Fairs

Food & Food Preservation Divisions Updated 10-7-2011

The Fantastic Foods project series has four levels—A, B, C, and D. During a program year, a member should work in one project level, learning all the skills in that level before moving to another level. For competition, it is important to read and follow the recipe exactly to produce a high quality product.

Level A Exhibit Recipes

Level A Entry: Colossal Cookies

Reprinted by Kentucky Cooperative Extension from Six Easy Bites with permission of National 4-H Council, 5-18-08.

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup sugar

1/2 cup brown sugar, packed

1 teaspoon vanilla

5 tablespoons unsweetened cocoa powder

1/4 cup milk

1 1/2 cups semi-sweet chocolate chips

1 cup coarsely chopped nuts, optional

1. Preheat oven to 325oF. Line a baking sheet with foil. Use the same foil for the three batches you bake.

2. In a medium bowl, mix flour, baking soda, and salt together with a spoon.

3. In a large bowl, cream the butter, sugars, and vanilla using an electric mixer.

4. Blend the cocoa and milk, beating at low speed into the butter mixture.

5. Add flour mixture slowly. Beat at low speed.

6. Fold in chocolate chips and chopped nuts.

7. Drop 1/4 cup portions of batter onto the foil-lined baking sheet. (For smaller cookies, use 1/8 cup rather than 1/4 cup portions.)

8. Bake for 12-14 minutes or until the tops look dry.

9. Cool cookies on sheet for 5 minutes.

10. Remove cookies from the foil and place on brown paper, waxed paper, or paper toweling to finish cooling.

For the fair: Nuts may be left out. It is okay to drop cookies by 1/8 cup portions instead of 1/4 cup portions to make smaller cookies. Choose three cookies that are the same size and place them in a re-closeable zip-type plastic bag. Place on a disposable plate for added support.

Level A Entry: Homemade Brownies,

Reprinted by Kentucky Cooperative Extension from Six Easy Bites with permission of National 4-H Council, 5-18-08.

1 stick plus 2 tablespoons butter or margarine, softened (not melted)

1 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/3 cup unsweetened cocoa

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1. Pre-heat oven to 350oF. Grease an 8-inch square baking pan.

2. Beat butter and sugar together with an electric mixer. Add vanilla and eggs, mixing well.

3. In a separate bowl, stir together the flour, cocoa, baking powder, and salt.

4. Add the flour mixture to the butter batter. Mix it well using an electric mixer.

5. Spread batter in greased pan. Bake for 30 minutes.

6. Cool for at least one hour before cutting. Store tightly covered.

For the fair: Cut into 2-inch squares. It is best not to exhibit corner pieces. Place 3 brownies in a re-closeable, zip-type plastic bag. Place on a disposable plate for added support

Level A Entry: Chocolate Chip Muffins

Reprinted by Kentucky Cooperative Extension from Six Easy Bites with permission of National 4-H Council, 5-18-08.

1 stick of margarine or butter

2 eggs

1 cup milk

2 cups all-purpose flour

3/4 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup semisweet chocolate chips

1. Heat oven to 400oF. Grease the bottoms of muffin cups in a 12-cup pan.

2. In a small bowl, cover butter or margarine with waxed paper and microwave on high for 30 to 45 seconds (or until melted). Let the margarine cool 5 minutes.

3. Crack the eggs into a medium bowl, and then add the butter and milk. Beat mixture with a fork until mixed well.

4. In a separate medium bowl, mix together all the “dry” ingredients: the flour, brown sugar, baking powder, salt, and chocolate chips. Stir until mixed.

5. Add the “wet” ingredients to the “dry” ingredients. Stir just until the flour is wet. The batter will be lumpy.

6. Stir the chocolate chips in.

7. Spoon the batter into each muffin cup until it is about 2/3 full.

8. Bake for 18 to 20 minutes or until golden brown. Carefully remove muffins from the pan as soon as you take them out of the oven, so they won’t get soggy. Cool muffins on a wire rack.

For the fair: This recipe is based on use of a standard size muffin tin. If using a mini sized tin, reduce cooking time to 9 to 11 minutes or until golden brown. Place 3 muffins in a re-closeable zip-type plastic bag. Place on a disposable plate for added support

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Level A Entry: Granola Bars

Reprinted by Kentucky Cooperative Extension from Six Easy Bites with permission of National 4-H Council, 5-18-08.

3 1/2 cups rolled oats or oatmeal, toasted

1 cup nuts, chopped

1 cup raisins

2/3 cup butter or margarine, melted

1/2 cup brown sugar, packed

1/3 cup honey, corn syrup, or molasses

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Variations

Substitute chocolate chips for raisins.

Add 1/2 cup of flaked or shredded coconut.

Substitute 1/2 cup sunflower seeds for 1/2 cup nuts.

1. Mix all ingredients in a large bowl using a wooden spoon.

2. Press the mixture in a well-greased 15 1/2 x 10 1/2 x 1” jelly roll pan. You can also use a 13 x 9” pan for thicker bars.

3. Bake in the jelly roll pan at 350oF for 12-15 minutes. (If using the 13” X 9” pan, bake for 15-20 minutes.)

4. Cool pan on a wire rack. Cut into bars when cool.

To toast oats: Spread rolled oats or oatmeal on a cookie sheet or large baking pan. Bake at 350oF for 15-20 minutes or until lightly browned. Stir occasionally. Toasted oats have a nutty flavor.

For the fair: Cut into 1” X 2” bars. Place 3 bars in a re-closeable zip-type plastic bag. Place on a disposable plate for added support

Level A Entry: Cornmeal Muffins

Recipe adapted for use by Kentucky Cooperative Extension from “Southern Style Cornbread” published by Martha White Foods.

1 egg, beaten

1 1/3 cups milk or 13/4 cups buttermilk

1/4 cup oil or melted shortening

2 cups self-rising cornmeal mix*

1. Preheat oven to 450°F. Spray a 12-cup muffin tin with non-stick cooking spray.

2. In a small bowl, beat the egg slightly.

3. Measure the remaining ingredients and pour them into a large mixing bowl.

4. Add the beaten egg to the large bowl.

5. Mix just enough to blend the ingredients but is still lumpy. (If the batter is smooth, it has probably been mixed too much.)

6. Fill the sprayed muffin cups two-thirds full of batter. Do not use paper or foil liners.

7. Bake at 450°F for 15 to 20 minutes or until golden brown. Yield: 12 muffins

*Be sure to read the front of the package to make sure that you are using self-rising cornmeal mix. It is usually sold in a bag similar to that in which flour is packaged. Self-rising cornmeal mix has flour and leaven already added. (Boxed corn muffin mix like that made by Jiffy is not the appropriate product to use in this recipe.)

Nutritional Analysis: 240 calories, 5 g protein, 33 g carbohydrate, 3 g dietary fiber, 10 g fat, 30 mg cholesterol, 640 mg sodium

3

For the fair: This recipe is based on use of a standard size muffin tin. If using a mini sized tin, reduce cooking time to 8 to 10 minutes or until golden brown. Place 3 muffins in a re-closeable zip-type plastic bag. Place on a disposable plate for added support

Level B Exhibit Recipes

Level B Entry: Chocolate Cake

Reprinted by Kentucky Cooperative Extension from Tasty Tidbits with permission of National 4-H Council, 5-18-08.

11/2 cups all-purpose flour

11/4 cups sugar

11/4 teaspoons baking soda

1/2 cup unsweetened cocoa

1 teaspoon salt

1 cup buttermilk*

2/3 cup oil or 2/3 cup applesauce

1 teaspoon vanilla

2 eggs

*To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

1. Preheat oven to 350oF. Grease and lightly flour bottoms only of two 8” round cake pans or one 13x9” pan.

2. In a large bowl, blend all ingredients with an electric mixer at low speed until moistened; beat 3 minutes at medium speed.

3. Pour batter into prepared pan(s).

4. Bake at 350oF for 25 to 30 minutes for round cake pans (or 30 to 35 minutes for 13x9” pan) or until toothpick inserted in center comes out clean.

5. Cool 5 minutes on wire racks. Using a sharp knife, loosen cake from sides of pan very carefully. Remove from pan.

6. Cool completely. Frost as desired or dust lightly with powdered sugar. Makes 12 servings.

For the fair: Use 8” round pans. Make cake with oil; do not frost. Place one cake layer in a re-closeable plastic bag. (It is best not to leave the cake in the pan; place it on a disposable plate.) Plate may be inside or outside of the bag.

Level B Entry: Pretzels

Reprinted by Kentucky Cooperative Extension from Tasty Tidbits with permission of National 4-H Council, 5-18-08.

11/2 cups all-purpose flour

2/3 cup milk

2 tablespoons vegetable oil

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

2 tablespoons all-purpose flour

1 egg

Your favorite topping (coarse salt, cinnamon-sugar, oats, or sesame seed)

1. Heat oven to 425oF.

2. In a medium bowl, mix together the 1 1/2 cups flour, milk, vegetable oil, baking powder, sugar, and salt. Stir until dough is soft.

3. Sprinkle 2 tablespoons flour over a clean surface. Put the dough on the floured surface.

4. Divide the dough in half to make 2 balls. Roll each ball around 3 or 4 times.

5. Knead each ball of dough by curving your fingers around it and folding it toward you. Then push it away with the heels of your hand using rocking motion. Repeat this rocking motion 10 times.

4

6. Turn a bowl upside down over the two balls of dough for 15 minutes.

7. Divide each ball of dough into 8 pieces. Use plastic wrap to cover the balls you are not working with so they won’t dry out.

8. Roll each ball into a 12” rope. (You can use a ruler.)

9. Twist halves together to make a pretzel shape and place on an ungreased cookie sheet.

10. Crack an egg into a small bowl. Beat the egg with a fork until yolk and white are mixed. Brush each pretzel with some of the egg mixture. Sprinkle your favorite topping on each pretzel.

11. Bake 9-11 minutes or until pretzels are light golden brown. Use a pancake turner to remove the pretzels. Cool them on a wire rack for 10 minutes. Store in a tightly covered container.

For the fair: Pretzels may be rolled, twisted, or curved; any topping may be used. Place 3 pretzels in a re-closeable zip-type plastic bag. Place on a disposable plate for added support

Level B Entry: Baking Powder Biscuits

Reprinted by Kentucky Cooperative Extension from Tasty Tidbits with permission of National 4-H Council, 5-18-08.

2 cups all-purpose four

21/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

3/4 to 1 cup milk

1. Heat oven to 450oF.

2. In a large bowl, combine flour, baking powder, and salt.

3. Using two knives or a pastry blender, cut shortening into flour until consistency of coarse meal.

4. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough.

5. On a floured surface, toss lightly until dough is no longer sticky.

6. Roll out 1/2 inch thick and cut with a floured cutter.

7. Place on ungreased cookie sheet or in a baking pan. Bake at 450oF for 8 to 12 minutes or until light golden brown. Serve hot.

For the fair: Use a 2” cutter. Place 3 biscuits in a re-closeable zip-type plastic bag. Place on a disposable plate for added support

Level B Entry: Cranberry Scones

Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension Service

3 cups self-rising flour

1 teaspoon orange peel, grated

1 cup of fresh, frozen or dried cranberries

(or substitute raisins for dried cranberries)

1/3 to 1/2 cup buttermilk

1/2 cup sugar

1/2 cup butter, softened

1 egg

1. In a large mixing bowl, combine flour, sugar and orange peel. Mix well. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Gently stir in cranberries (or raisins).

2. Place egg in a 1-cup measuring cup and beat well. In the same measuring cup, add buttermilk to make 2/3 cup. Add flour mixture and stir gently until dry ingredients begin to cling together; do not add more liquid.

3. Press dough gently together on lightly floured surface to form a ball. Divide dough in half. Place both halves on a greased cookie sheet and flatten each into a 6-inch round. Cut each into 8 wedges. Separate wedges slightly to about 1/2-inch apart.

4. Bake at 400°F for 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes before serving. Yield: 16 wedges

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For the fair: Place 3 scones in a re-closeable zip-type plastic bag. Place on a disposable plate for added support

Level B Entry: Whole Wheat Muffins

Reprinted by Kentucky Cooperative Extension from Tasty Tidbits with permission of National 4-H Council, 5-18-08.

2/3 cup all-purpose flour

2/3 cup whole wheat flour

1/3 cup sugar

2 teaspoons baking powder

3/4 cup buttermilk

2 eggs

2 tablespoons oil

1/2 teaspoon lemon peel, grated

3/4 cup banana, chopped

Vegetable cooking spray

1. Spray a muffin tin pan with vegetable cooking spray. Set oven to 400oF.

2. Stir the flour, whole wheat flour, sugar, and baking powder together in a large bowl and set aside.

3. In a small bowl, mix the buttermilk, eggs, oil, and grated lemon peel.

4. Pour this into the flour mixture and stir just enough to make the flour moist. Then fold in the chopped bananas.

5. Spoon batter into a muffin tin, filling each three-fourths full.

6. Bake for 20 minutes or until light brown. Cool. Serves 6.

For the fair: Place 3 muffins in a re-closeable zip-type plastic bag. Place on a disposable plate for added support.

Level B Entry: Bran Muffins

Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension Service

11/2 cups self-rising flour

2/3 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

2 egg whites

11/2 cups skim milk

1/4 cup oil

3 cups bran flakes

1. Preheat oven to 400oF.

2. In a large bowl, stir flour, brown sugar, and cinnamon together until thoroughly mixed.

3. In a small bowl, beat egg whites with a fork and then stir in milk and oil.

4. Add this mixture to flour mixture in the large bowl and stir until just moistened (batter will be lumpy).

5. Stir in bran flakes gently.

6. Spoon batter into greased 12-cup muffin pan, filling each cup 2/3 full. Bake 20 minutes or until golden brown. Yield: 12

For the fair: Place 3 muffins in a re-closeable zip-type plastic bag. Place on a disposable plate for added support.

Level B Food Preservation Entry: Dried Apples

Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension Service

6

3 apples of your choice

1. Wash 3 (about 3 cups of apples) of your favorite variety of apples.

2. Peel and core the apples.

3. Slice 1/8-inch thick; may be sliced into apple rings or apple wedges. (A handy piece of equipment called an apple turner will peel, core, and slice an apple all at the same time. Use of this equipment is not required.)

4. Dip in lemon juice.

5. Spray cookie racks (the pans you cool cookies on that have space for air to move around) with vegetable cooking spray. This will prevent sticking.

6. Arrange apples in a single layer on the cookie racks.

7. Bake apple slices at 175oF with the oven door barely cracked open. It will take 6 to 10 hours for the apples to dry so they are pliable like a fresh raisin. Too much moisture left in the apples will result in molding. Too little moisture will result in a snack that is too crispy. Note: Do not dry apples on a rainy day.

8. Cool apples and store in an airtight container for a snack or for use in baking. Yield: about 1 3/4 to 2 cups.

For the fair: Place 12 pieces of dried apple in a container suitable for long term storage of one or two cups of the dried fruit. (The container may be larger than needed for 12 pieces.) Judging will be based on suitability of container, not size.

Level C Exhibit Recipes

Level C Entry: Banana Bread

Reprinted by Kentucky Cooperative Extension from You’re the Chef with permission of National 4-H Council, 5-18-08.

13/4 cups all-purpose flour

21/4 teaspoons baking powder

1/2 teaspoon salt

1/3 cup margarine

2/3 cup sugar

1 egg, beaten

11/4 cups mashed bananas (about 2 or 3)

1 teaspoon vanilla

1/2 cup walnuts, chopped (optional)

1. Preheat oven to 350oF. Grease bottom only of a loaf pan.

2. Mix together the flour, baking powder, and salt in a small bowl.

3. In the large bowl, cream margarine and sugar together until light and fluffy. Add egg, mashed bananas, and vanilla. Beat.

4. Add the flour mixture to the banana mixture. Beat until smooth. Add nuts, if desire.

5. Pour the batter into the loaf pan. Bake for 1 hour at 350oF or until toothpick inserted in center comes out clean. Cool completely before slicing.

For the fair: Place half of loaf in a re-closeable zip-type plastic bag. Place on a disposable plate for added support.

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Level C Entry: Yeast Bread Teddy Bear

Super Star Chef Kneads a Little Dough, Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension

1 (.25 ounce) package of fast-acting yeast

11/2 cups warm water (120-130 degrees F)

1/2 cup warm milk (120-130 degrees F)

3 tablespoons butter, softened

3 tablespoons sugar

2 teaspoons salt

51/4 to 53/4 cups all-purpose flour

12 raisins, almonds, cloves, or candies for face

1 egg

1 tablespoon cold water

1. In a large mixing bowl, combine the first seven ingredients. Mix well to form a soft dough.

2. Turn out onto a lightly floured surface and knead until smooth and elastic, about six to eight minutes, forming a ball. Gradually add more flour if dough is too sticky.

3. Place dough into a greased bowl, turning once to grease the top. Cover with a clean, damp towel. Place in a warm place and allow dough to double in size, about one hour.

4. Check dough with index finger. If the indentation remains, the dough is ready to punch down.

5. To create a bear, follow these steps. Adjust the steps to create other objects. This recipe makes enough dough for two teddy bears. To make bears, divide the dough into four equal portions. Cut one portion in half and shape into balls; these medium sized balls will be the heads. Cut another portion into 14 pieces and shape into balls; these will be the nose, ears, arms and legs. Shape the remaining two portions into balls; these will form the bodies.

6. On a large greased baking sheet, place one large ball in the center of the baking sheet. Place a medium ball above the body for the head. Slightly flatten the balls for the head and body. Place the small balls in position for arms, legs, and ears. Place one ball on the head for a nose.

7. Cover with a clean, damp towel. Place in a warm place and allow dough to double in size, about one hour.

8. With scissors, cut slits to insert raisins, for eyes, nose, and belly button, if desired. Repeat shaping instructions for the second bear.

9. Beat egg and cold water together. Brush all over dough. Bake at 375oF for 25 to 30 minutes or until golden brown. Remove from oven and place on wire racks to cool.

For the fair: Place one teddy bear or shaped product in a re-closeable zip-type plastic bag. Place on a disposable plate or in a box for added support.

Level C Entry: Breadsticks

Reprinted by Kentucky Cooperative Extension from You’re the Chef with permission of National 4-H Council, 5-18-08.

5 to 6 cups flour

3 tablespoons sugar

2 teaspoons salt

2 packages active dry yeast

2 cups water

1/4 cup oil or shortening

1 egg white, lightly beaten

1. Grease cookie sheets. Check that both cookie sheets can fit in the oven with room left for air to move. If cookie sheets do not fit, use just one cookie sheet at a time.

2. In a large bowl, combine 2 cups of flour with sugar, salt, and yeast. Blend well.

3. In a small saucepan, heat water and oil until very warm (120o to 130oF).

4. Add warm liquid to the flour mixture and blend with an electric mixer at low speed until moist. Beat 3 minutes more at medium speed.

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5. By hand, stir in an additional 2 1/2 cups to 3 cups of flour until dough pulls cleanly down and away from the sides of the bowl.

6. Flour the surface you will use for kneading. Knead in 1/2 to 1 cup of flour until dough is smooth and elastic, approximately 5 minutes.

7. Place dough in a greased bowl large enough for it to double in size. Turn the dough to coat it with grease so the surface does not dry out. Cover it loosely with plastic wrap and a clean cloth towel.

8. Let the dough rise in a warm place (80 to 85o F) until light and doubled in size, about 45 to 60 minutes.

To make a warm place you can:

• Turn on the oven at 400oF for 1 minute and then turn it off. Place the bowl of dough on the center rack. Let dough rise with the oven door closed.

• Set the bowl in an unlit oven with a large pan of hot water under it.

9. Punch down dough several times to remove all air bubbles.

10. Divide dough in half, and cut each half into 32 pieces. Shape each into an 8-inch-long breadstick.

11. Place breadsticks on greased cookie sheets. Brush with lightly beaten egg white for a shiny crust.

12. Cover, let rise in a warm place approximately 30 minutes or until doubled in size.

13. Bake at 400oF for approximately 14 minutes. Makes 64 breadsticks.

14. Choose your favorite sauce to dip the breadsticks in. Ideas are tomato, cheese, or garlic butter sauce.

For the fair: Place 3 bread sticks in a re-closeable zip-type plastic bag. Bread sticks should not be twisted. Place on a disposable plate for added support.

Level C Entry: Whole Wheat Rolls

Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension Service

31/2 cups whole wheat flour

2 to 21/2 cups all-purpose flour

2 envelopes rapid-rise type yeast

2 tablespoons sugar

1 teaspoon salt

11/2 cups water

3/4 cup milk

1/4 cup molasses or syrup (maple, pancake or corn syrup)

1/4 cup butter or margarine

1. In a large mixing bowl, combine whole wheat flour, 1 cup all-purpose flour, un-dissolved yeast, sugar, and salt.

2. Heat water, milk, molasses/syrup, and butter until very warm (120o to 130oF). Gradually add this mixture to the flour mixture.

3. Beat 2 minutes at medium speed, scraping the bowl occasionally. Stir in enough remaining flour to make soft dough.

4. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap and a cloth towel; let rest 10 minutes.

5. Divide dough into 32 equal portions; shape each portion into a ball.

6. Place balls in two 9” square baking pans. Cover; let rise in a warm, draft-free place until doubled in size (about 1 hour).

7. Bake at 375oF for 20 to 25 minutes or until done. Remove from pans; serve warm.

For the Fair: Place 3 rolls in a re-closeable zip-type plastic bag. Place on a disposable plate for added support.

9

Food Preservation: About canned products…

It is extremely important to follow the processing instructions exactly to ensure that the product is safe to eat. It is important to leave the recommended headspace between the top of the vegetable or fruit and the top of the jar. Too much or too little headspace will not create a strong seal.

Level D Exhibit Recipes

Level D Entry: Double Crust Apple Pie

Reprinted by Kentucky Cooperative Extension from Foodworks with permission of National 4-H Council, 5-18-08.

For the double crust:

2 1/4 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening, chilled

4 1/2 tablespoons ice water

For the filling:

1 cup sugar

2 tablespoons flour

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

6 1/2 cups apples, peeled, cored and thinly sliced

2 tablespoons butter or margarine, cut into tiny pieces

1. In a medium bowl, mix flour and salt. Use two knives or a pastry blender to cut shortening into the flour mixture until it looks like coarse crumbs.

2. Sprinkle the water evenly over the flour mixture. Blend only until the dough is just moist enough to form a ball when it’s lightly pressed together.

3. Divide dough into two equal portions and shape them into balls. Flatten one portion to a 1/2 inch thickness. Make the edges smooth and round. Chill dough for 1/2 hour before rolling out so it’s easier to handle.

4. Place one portion on a lightly floured surface to prevent sticking. The less flour used, the flakier the dough. Roll it out to thickness of 1/8 inch as follows. Roll dough from the center out, lifting the roller as you come to the edge. Roll approximately two inches larger than an inverted 9- or 10-inch pie pan to account for shrinkage.

5. Fold the pastry in half; place in pie pan. Unfold and fit it evenly into the pan. Do not stretch it. Trim the overhang to 3/4 inch.

6. Roll out the remaining dough to a thickness or 1/16 inch and set it aside; this is the top curst.

7. Before making the filling, preheat the oven to 400oF.

8. Combine the sugar, flour, cinnamon, and nutmeg in a large bowl. Add the apple slices and toss until they are well coated.

9. Fill the crust with apple slices and dot them with butter or margarine.

10. Ease the top crust over the filled bottom crust; trim the overhang to 3/4 inch. Fold the top crust over the bottom. Seal the edges and flute.

11. Cut slits in the top crust to allow steam to escape.

12. Bake for 1 hour, or until the crust is golden and the apples test done. Makes 6 to 8 servings.

For the fair: Place the whole pie (including the disposable pie pan) in a re-closeable plastic bag.

10

Level D Entry: Apple Cake

Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension Service

3 cups apples, peeled and diced

3/4 cup oil

2 cups sugar

3 eggs

11/4 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 cup walnuts or pecans, chopped (optional)

1 tablespoon flour

1. Preheat oven to 350°F. Grease and flour a 13 x 9 x 2” pan.

2. Beat together: cooking oil, sugar, eggs and vanilla; set aside.

3. Sift together; flour, salt, cinnamon, baking powder.

4. Add the dry ingredients to the liquid ingredients and beat well.

5. Coat nuts in 1 tablespoon flour. Stir in apples and nuts.

6. Pour into greased cake pan.

7. Bake at 350°F for one hour or until cake tests done. Cool in pan. Yield: 24 servings

For the fair: Place half of cake in a large re-closeable plastic bag. Place on a disposable plate or box for added support.

Level D Entry: Brownies

Sandra Bastin, Extension Specialist Food and Nutrition, Kentucky Cooperative Extension Service

Recipes can often be altered to produce a healthier product. This is especially helpful when family members must adjust their diets in order to maintain a healthy weight or to maintain a high quality of life with conditions such as heart disease or diabetes. When the recipe is altered, there will be changes in quality, texture, taste, etc. Families may determine that the changes are acceptable when the result allows them to maintain a high quality of life. To learn more, go to: http://www.ca.uky.edu/HES/fcs/factshts/FN-SSB.142.PDF

The following recipes show an example of how the fat content can be lowered by substituting applesauce for all or a portion of the fat and using egg whites rather than a whole egg.

Original

1/2 cup margarine, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla

3/4 cup flour

1/4 cup cocoa

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 cup walnuts

Moderate Fat

1/4 cup margarine, softened

1/4 cup unsweetened applesauce

1 cup sugar

1 egg

1/2 teaspoon vanilla

3/4 cup flour

1/4 cup cocoa

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 cup walnuts

Low Fat

1/2 cup unsweetened applesauce

1 cup sugar

2 egg whites

1/2 teaspoon vanilla

3/4 cup flour

1/4 cup cocoa

1/4 teaspoon baking powder

1/8 teaspoon salt

Directions for the original and altered recipes above:

1. Preheat oven to 350oF. Spray 9” square baking

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pan with nonstick cooking spray.

2. In a mixing bowl, combine margarine and/or applesauce, sugar, egg or egg whites, and vanilla.

3. Stir in remaining dry ingredients.

4. Pour batter into prepared pan. Bake at 350oF for 20 to 25 minutes.

5. Cool in pan (about an hour). Cut into 2” squares. Store in an airtight container.

For the fair: Make a batch of brownies using the original recipe and one batch using either the moderate fat or low fat recipe. Label a re-closable plastic bag “original” and place 2 of the brownies made with the original recipe inside. Label another re-closable plastic bag “Altered--Moderate Fat” or “Altered--Low Fat” (depending on the recipe used) and place 2 of the altered brownies inside. On11” X 8.5” paper, compare the two products; describe the differences in appearance, taste, nutritive value, quality and tell how the altered product might benefit members of your family. Place the labeled bags inside a bigger re-closeable bag, insert the comparison report and close the bag. Place on a disposable plate for added support.

12

DIVISION 6036 - 4-H FOOD PRESERVATION EXHIBITS—2013

1. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits except livestock previously listed in this catalog.

2. All food preservation entries must be prepared from raw produce. Re-canning of commercially processed foods is not permitted.

3. Use the recipe/instructions and appropriate canning method indicated in the 4-H project books and University of Kentucky “Principles of Home Canning” and “Judging Preserved Foods.” Jars not processed by the correct methods will not be judged. Open kettle processing is not acceptable for any product.

4. Food Preservation jars must be clear, clean STANDARD jars specifically designed for home canning. If mayonnaise or similar non-standard jars are used, the product will not be judged or awarded a premium.

5. Labeling:

a. Jars: Use the official UK canning label found at www.Kentucky4-H.org under “State Fair”. Fill out the label. Indicate on label the date the product was canned. Attach a label to the front of each jar with tape.

b. Packaged Items: Use label 4LO-11SO. Fill out the label and attach one securely to the outside of each container. Foods in the frozen food categories should be in moisture and vapor-resistant containers designed for freezing. Include date the package was prepared for freezing.

6. Two-piece screw bands and lids specifically designed for home canning should be left on containers until entered at the fair. Judges will remove screw bands for judging purposes.

7. The decision of the judges is final.

8. 4-H Food Preservation entries will be divided into the following levels and classes:

Level A: Six Easy Bites Project Book

861 Package prepared for freezer--Prepare a package of baked Colossal Cookies, using appropriate freezing techniques (pg. 34-35 of Level A: Six Easy Bites project book) Cookies may be made smaller (in 1/8 cup portions rather than 1/4 cup portions) in order to fit containers readily available in stores. Include enough cookies to appropriately fill the container. Judging is based on packaging techniques, not quality of cookies.

Level B: Tasty Tidbits Project Book

862 Dried fruit (banana or apple) - Dry banana chips using appropriate drying technique on pg. 46 of Level B: Tasty Tidbits project book) or dry apples using instructions at www.kentucky4-H.org under “State Fair Recipes”. Place 12 pieces in a container which is an example of a container suitable for long term storage of dried fruit. Size of the container is not being judged.

Level C: You’re the Chef Project Book

863 Pickle relish or zesty salsa - one pint jar of pickle relish (pg. 44) or zesty salsa (pg.40) canned according to the instructions in Level C: You’re the Chef project book.

Level D: Foodworks Project Book

864 Jelly - One half-pint jar cooked jelly (any fruit) (pg. 41-43), canned according to the instructions in Level D: Foodworks project book. (Jams and preserves are not appropriate entries.) Write the type of fruit used on the canning label.

865 Green Beans – One pint jar of green beans, canned according to the instructions in Level D: Foodworks project book, pp. 38-40.

Rev 10-10-2011

DIVISION 6039 - 4-H HOME ENVIRONMENT—2013

1. There are 27 classes in the Home Environment Division. A county may submit one entry per class. A member may enter up to 3 classes within the same unit in the Home Environment Division. (This means: a member’s name could appear in the same level up to 3 times on the county’s Home Environment Division invoice sheet.)

2. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits except livestock listed previously in this catalog.

3. The work on the entry must be done by the 4-H member since the 2012 State Fair.

4. Several classes require documentation. Write the member’s name, county, and class number on the front of the sheet, folder or notebook of documentation.

5. 4-H Home Furnishings entries may be made in the following classes:

Unit I EXHIBITS from Exploring Your Home project book

887 Color Collage - (pp. 7-8, activity 3.) Mount collage on mat board or foam core board.

888 Texture Collage or Rubbing - (pp. 8-9, choose either Activity 1 or 2). Mount collage or rubbing on mat board or foam core board.

889 Transparent finish applied to small wood object. (pp. 13-14) Apply a clear finish such as tung oil, penetrating seal or polyurethane which does not include stain to a small wood object such as a bowl, tray, cutting board, board game or box. A transparent finish allows the wood grain to show through. Judging emphasis will be on how well the object is prepared for the finish and how well the finish has been applied, not the construction of the wood object. The wood object may be made by the member, made by someone else, purchased or found. Items that are stained or finished with paint do not fit in this class.

890 Simple cloth item for the home created with no machine stitching. Examples: knotted pillow (no applied design); place mats; draped valance with accompanying photo showing end result; footstool with a seat made of woven fabric; fabric applied to an item such as a box, plate, or lampshade. Unacceptable: purses, tote bags, backpacks, duffle bags.

891 Simple cloth item for the home created using minimal sewing machine stitching. (Unit I p. 10, 12-13) Examples include plain pillow (no applied design), fringed tablecloth, place mats and napkins, laundry bag, valance. Unacceptable: purses, tote bags, backpacks, duffle bags.

892 Wastebasket – (pp. 10-12)

893 Pin-up (bulletin) board

Unit II EXHIBITS from Living with Others project book

894 Simple wood item refinished by the 4-H member (pp. 14-15) - Item should have straight lines with no elaborate carvings or turnings. (The idea is to learn how to apply a new finish such as paint, stain, varnish, polyurethane, etc. to a simple wooden furnishing that’s already in use.) Documentation is to include a “before” photo with explanation of how the item was refinished must be securely attached. Examples: refinished footstool, children's furniture, small box, tray, picture frame, bookshelves, and plant stand.

895 Cloth item for the home created using a sewing machine (p. 12-14) – Examples: hemmed tablecloth or table runner, wall hanging, pillow, pillow case, and flat-panel hemmed curtains. Unacceptable: purses, tote bags, backpacks, duffle bags.

896 Invitation and thank you letter/note—Design an invitation and thank you letter/note for a sleepover, birthday party or other occasion of your choice. (p. 6-7) Cards/letters may be created with computer software or handwritten. Decorations on the cards/letters may be member’s original artwork, computer-generated art, purchased or found decorative items. The message written in the card or letter is more important than the decorations. Write your name and county on the back of each card/letter and place each card/letter in a plastic sheet protector.

Unit III EXHIBITS from Where I Live project book.

897 Accessory for the home created by the 4-H member - This exhibit is to be made up of two parts: 1) the accessory and 2) a sheet or folder of documentation. Documentation is to include: a sketch or photo to show how the accessory is used in the home and a description of how the design and colors fit in with the other furnishings and color used in the home. Examples: stitchery or appliqué wall hanging, latch hook items, pillow with applied design (stitchery, appliqué or other media), rug, picture in appropriate frame and ready to hang.

898 Table setting - This exhibit is to be made up of two parts: 1) the table setting and 2) a color photo or diagram of the table setting showing how it should be arranged. Include centerpiece, plate, beverage container(s) and table linen appropriate to theme or event chosen by 4-H member (pp. 11-13). Flatware (knife, fork and spoon) must be included in the photo/diagram showing how all the items are arranged, but do NOT send flatware to the state fair. Individual items included in the table setting may be made by but are not required to be made by the 4-H'er. To insure that all pieces get returned to the member, write the name and county of the exhibitor on tape and place it on every part of the table setting in a location hidden to the public when exhibited at the fair.

899 Piece of furniture refinished (stripped, sanded, and painted or stained/sealed) by the 4-H member (pp. 16-20) - This exhibit is to be made up of two parts: 1) the furniture and 2) Documentation is to include a “before” photo with explanation of how the item was refinished must be securely attached. Examples: rocker, table, chair or chest.

900 Old or discarded item made useful in a new way as a home accessory (p. 20) - This exhibit is to be made up of two parts: 1) the accessory and 2) a sheet or folder of documentation. Documentation is to include a “before” photo; an explanation of how the item was made useful again in a new way; materials used, cost and time involved in project. Examples: old silverware flattened and made into wind chimes; scrap wood pieces made into wall art; old lace doily attached to a pillow or framed; old tool box cleaned up and made into a TV stand.

Unit IV EXHIBITS from In My Home project book

901 An accessory for the home, made with member’s original or adapted design – This exhibit is to be made up of two parts: 1) the accessory and 2) a sheet or folder of documentation. Documentation is to include an explanation of how the item was created/adapted and a description of how and where item is used in the home. Examples: latch hooked rug or wall hanging; pillow with stitchery design; wall hanging of natural dyed yarns, or drawing with mat and finished or refinished frame.

902 Heritage item refinished, restored, or made by the 4-H member - This exhibit is to be made up of two parts: 1) the item and 2) a sheet or folder of documentation. Documentation is to include information on the history or meaning of the item to the member, how the item was refinished, restored, or made by the member, and how it is used in the home. Examples include antique or collectible furniture, memory box, scrapbook that reflects family history/home/house/farm/land of several generations), quilt with heritage design, wall hanging

showing family tree.

903 Purchased article selected by 4-H member to solve a home decorating problem – This exhibit is to be made up of two parts: 1) the purchased article and 2) a folder of documentation. Documentation is to include a description of the problem to be solved, alternatives considered in the solution of the problem, how the plan was carried out, resources used (time, money) and member's evaluation of the results (satisfaction with purchased article, how article is used in the home), and photos illustrating the before and after effect. Examples include wall decoration, lamp, vase, storage item, desk accessories, bedspread, rug, table linens, pillow, and draperies.

904 A cloth article made by the 4-H'er showing a major home improvement – This exhibit is to be made up of two parts: 1) the cloth article and 2) a folder of documentation. Documentation is to include a written description, “before” and “after” pictures /showing how cloth article is used in home, other colors used in room, time and costs involved, and care required. Examples: bedspread, quilt, window treatment and boxed bench pad. Unacceptable: purses, tote bags, backpacks, duffle bags.

Self- Directed ADVANCED PROJECT –the intent of the following classes is to give members an opportunity to put everything they have learned in the home environment projects into practice.

905 Furniture Experience—Furniture which has been refinished, reupholstered, recovered, recycled, reused or remodeled - Exhibit is to be made up of two pieces: 1) the piece of furniture and 2) a folder describing the original condition of the furniture (include a picture if possible), work required in completing project, time and cost involved, and how item is used in the home. DO NOT INCLUDE NEWLY CONSTRUCTED FURNITURE.

906 Design Experience - Create a plan for or actually complete a design experience. The exhibit is to be made up of two pieces: 1) a home furnishing item which is representative of the design experience (item may be made by the member or purchased) and 2) a folder or notebook describing the plan. Examples of project ideas: a plan for redecorating a room; creation of an accessory item using an original design of 4-H member; notebook with pictures and descriptions of architectural styles used in Kentucky homes.

907 Heritage Experience - Complete a heritage project. The exhibit is to be made up of two pieces: 1) an item representative of the heritage experience and 2) a folder or notebook describing the overall experience, the significance of the project to your family. Examples of project ideas: Restoration of a family heirloom (could include caning, reseating, etc.) including who it belonged to and the significance to the family; study of furniture styles including pictures and history; study of old buildings in the community including photos and descriptions of the architectural significance, period of history, uses of the buildings; create an item after learning a heritage or craft skill...especially from an older family member or friend and describe how skill was learned, how interest was stimulated and how you will use item and skill.

908 Major Home Improvement Experience - Complete a major home improvement project. The exhibit is to be made up of a notebook which describes the project, tell whether project was an individual project or a group or family project, describe the do-it-yourself skills learned time and cost involved. Include before, during, and after photographs, if possible. Examples: improve storage areas in the house or garage; paint the house; wallpaper and decorate a room; remodel the basement.

CHANGING SPACES:

909 Room Floor Plan. This exhibit is to be made up of two parts: 1) a mounted printout of a room and 2) folder of the documentation described below. Use the Better Homes and Garden web site www.bhg.com/decorating/arrange-a-room/ or similar software to draw a room (scale: 1 square = 1 foot). Include a door(s), window(s), and furniture. Print in color or black and white (Minimum size 8 1/2 x 11 inches. Maximum size 11 x 17 inches). Mount the printout on mat board or foam core board. Documentation should include answers to these questions: 1. Is the room you have drawn similar to a room in your house? What are its dimensions? How many square feet are in the room? 2. Did you have problems with the web site or software? If so, how did you solve them? 3. Tell about how you worked with the items in your room

such as walls, windows, doors and furniture.

910 House Floor Plan. This exhibit is to be made up of two parts: 1) mounted printout of house plan and 2) folder of the documentation described below. Use any software program to draw a house plan. Include bedroom(s), bath(s), living space, garage, door(s) and window(s). Print in color or black and white (Minimum size 8 1/2 x 11 inches. Maximum size 11 x 17 inches.). Mount the printout on mat board or foam core board. Documentation should include answers to these questions: 1. Does your floor plan resemble the house you live in? If not, did you look at other floor plans for inspiration? What type of roof does your house have? 2. Did you consider how a family member who is disabled (for instance, a wheelchair user) might get around in your home? 3. Describe any problems you had with the software and how you solved them. Tell how you worked with additional items required to create a floor plan.

911Presentation Board – Color Scheme: This exhibit is to be made up of two parts: 1) a presentation board as described below and 2) a folder of the documentation described below. Create a presentation board which illustrates a color scheme for any room in the home. On mat board or foam board, mount color pictures or actual swatches of fabric, wall covering, paint, and flooring (Color pictures may be downloaded and printed or cut from magazines to represent these items. The mounting board should be 15” or 16” x 20” inches. In the folder, describe the person who lives in the room and the decisions required in selecting the color scheme

912Presentation Board – Bedroom: This exhibit is to be made up of two parts: 1) a presentation board as described below and 2) a folder of the documentation described below. Create a presentation board which includes a floor plan (with placement of furniture) and color scheme for a bedroom. Use the Better Homes and Gardens web site www.bhg.com/decorating/arrange-a-room/ or similar software to draw the bedroom (scale: 1 square= 1 foot). Include a door(s), window(s), and furniture. Print in color or black and white. On mat or foam board, mount the floor plan and color pictures or actual swatches of fabric, wall covering, paint, and flooring (color pictures may be downloaded and printed or cut from magazines to represent these items). The mounting board should be 15 or 16 x 18 inches. In the folder, describe the person who lives in the room and the decisions required in selecting the color scheme, flooring, wall, and window treatments; describe the furniture and how the furniture was arranged to accommodate traffic flow; describe the floor, wall, and window treatments selected, etc.; and describe what you like most about the room.

913Presentation Board – Great Room or Family Room: This exhibit is to be made up of two parts: 1) a presentation board as described below and 2) a folder of the documentation described below. Create a presentation board which includes a floor plan (with placement of furniture) and color scheme for a great room/family room. Use the Better Homes and Gardens web site www.bhg.com/decorating/arrange-a-room/ or similar software to draw the bedroom (scale: 1 square= 1 foot). Include a door(s), window(s), and furniture. Print in color or black and white. On mat or foam board, mount the floor plan and color pictures or actual swatches of fabric, wall covering, paint, and flooring (color pictures may be downloaded and printed or cut from magazines to represent these items). The mounting board should be 15 or 16 x 18 inches. In the folder, describe the family who uses the room and the decisions required in selecting the color scheme, flooring, wall, and window treatments; describe the furniture and how the furniture was arranged to accommodate traffic flow; describe the floor, wall, and window treatments selected, etc.; and describe what you like most about the room.

914

rev 08/2013

DIVISION 6040 - CONSUMER AND FINANCIAL EDUCATION—2012

The poster contest is co-sponsored by the Kentucky Attorney General’s Office and Consumer Protection Division. The Grand Champion will receive a $100 US savings bond and the Reserve Champion will receive a $50 US savings bond. Additional outstanding posters may, at the discretion of the judges, receive a $50 savings bond. The Grand Champion and Reserve Champion will be selected from class champions.

1. There are 7 classes in the Consumer and Financial Ed Division (Classes 914--920). A county may submit one entry per class. A member may enter only one class in the Consumer and Financial Education Division. (This means: a member’s name should appear only one time on the county’s Consumer and Financial Ed Division invoice sheet.)

2. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits except livestock previously listed in this catalog.

3. The work on the entry must be done by the 4-H member since the 2011 State Fair.

4. The poster may be created on 22” X 28” heavy poster board or 20” X 30” foam core board. The use of pencil on the front of the poster is discouraged.

5. Judging criteria will be based on theme, poster design (lettering, attractiveness, how well it conveys a message), and narrative.

6. Posters will not be considered for class champion if they do not include the narrative or do not conform to the topics specified in the class description.

7. Information for the following classes can be found in the 4-H Consumer Savvy project manuals—The Consumer in Me, Consumer Wise, and Consumer Roadmap.

Level 1 (4-H ages 9-10): The Consumer in Me

914 Poster on “Bargain Shopping” –For ages 9-10--Complete a cost comparison chart for one product you and your family use as outlined in the activities under “Bargain Shopping” on pp. 20-21. Write a narrative telling how the decision making process was used to reach your final choice; include answers to the questions in “Check This Out!” on p. 21. At the end of the narrative, list the sources of information used in researching the topic. Make a poster on “comparison shopping.” Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper, one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

915 Poster on “What is the Best Buy?” – For ages 9-10--Complete a cost comparison chart for two products in three different sizes as outlined in the activities on pp. 22-23. Write a narrative telling how the decision making process was used to reach your final choice; include answers to the question in “Check This Out!” on p. 23. At the end of the narrative, list the sources of information used in researching the topic. Make a poster on “checking prices”. Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper, one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

Level 2 (4-H ages 11-13): Consumer Wise

916 Poster on “Media and the Marketplace” – For ages 11-13--Complete a commercial comparison as outlined in the activities on pp. 18-19. Write a narrative of your answers to the questions in “Check This Out!” on p. 19 and tell what conclusions you were able to draw from the experience. At the end of the narrative, list the sources of information you

used in researching your topic. Make a poster related to “advertising aimed at young people”—Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper; one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

917 Poster on “Decision! Decisions! Decide! “—For ages 11-13--Complete the 6-Step Decision Making process on any item you wish to purchase as outlined in the activities on pp. 12-13. Write a narrative of your answers to the questions in “Check This Out!” on p. 13 and tell what conclusions you were able to draw from the experience. At the end of the narrative, list the sources of information you used in researching your topic. Make a poster related to “the consumer decision-making process”. Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper, one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

Level 3 (4-H ages 14-18): Consumer Roadmap

918 Poster on “How to Write a Wrong” –for ages 14-18-- Write a complaint letter as outlined in the activities on pp 22-23. Write a narrative of your answers to the questions in “Check This Out!” on p. 23 and tell what conclusions you were able to draw from the experience. At the end of the narrative, list the sources of information you used in researching your topic. Make a poster related to “resolving a consumer complaint”. Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper, one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

919 Poster on “I Own a Car or Does It Own Me?” – for ages 14-18--Calculate and illustrate the costs of owning a car as outlined in the activities on pp. 28-31. Write a narrative of your answers to the questions in “Check This Out!” on pp. 29-30 and tell what conclusions you were able to draw from the experience. At the end of the narrative, list the sources of information you used in researching your topic. Make a poster related to “consumer decision-making in buying a car.” Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper, one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

920 Poster on “What Does Real Life Cost?” –for ages 14-18-- Identify and illustrate the true costs of living on your own as outlined in the activities on pp. 32-33. Write a narrative of your answers to the questions in “Check This Out!” on p. 33 and tell what conclusions you were able to draw from the experience. At the end of the narrative, list the sources of information you used in researching your topic. Make a poster related to “the financial responsibilities of living on your own. Include name, age, and county at top of narrative. The narrative can be handwritten or a computer printout; single or double spaced; on plain white or notebook paper, one side only. Place 2 copies of the narrative in 1 plastic sleeve. Attach the sleeve to the back of the poster with tape.

Revised 8-22-2011

DIVISION 6041 – 4-H LEADERSHIP & COMMUNICATIONS PROJECT

1. See General Rules applying to all 4H exhibitors and general rules applying to all 4H exhibits other than livestock.

2. Exhibits MUST correspond to:

a. Any project or activity from the Leadership (4-H Step Up to Leadership and Unlock Your Leadership Potential) and/or Communications (4-H Building Bridges) project books.

b. Only pages relevant to project are needed. Additional pages are allowed but will not be considered by the judges.

c. THIS IS NOT A GENERAL SCRAPBOOKING CATEGORY. (For scrapbooking, see 6029, class 745/746) The scrapbook format is a method of recording the Leadership and/or Communications experiences of youth who participate in these project areas. State Fair projects that do not demonstrate a clearly stated correspondence to a Leadership or Communications activity will not be considered for judging or will receive a white ribbon.

3. One exhibit per county per class. Exhibits that do not meet the established criteria will not be considered for judging.

4. An exhibitor is limited to one set of record pages in each division for a total of three (3) entries.

5. Counties are limited to one (1) entry in the Club Scrapbook division.

6. Refer to the class entry to determine the required number of pages.

7. Photos should clearly address the theme or activity corresponding to the selected leadership project or communication project. Each photo should be explained with a 2-3 sentence journaling caption. One or two paragraphs of narrative explaining the project or activity should be included on the scrapbook pages. Clearly indicate pages to be judged. Additional pages beyond those required by the project will not be reviewed.

8. The Leadership and/or Communications Project should contain the following:

a. 2 or more photos on each page;

b. Each photo should be explained with captions (see #9);

c. 1-2 paragraphs of narrative (see #9) on one of the pages;

d. No additional pages of narrative are needed

11. Photos can be taken by the 4-Her or another person. The pictures should clearly address the Leadership or Communication project that is selected. Pictures may be cropped as desired.

12. Pages will be scored on: organization of project (easy to follow and relevant to a Leadership and/or

Communications Project), neatness, narrative content, caption content, photo content, and overall effectiveness of the project.

DIVISION 6041-A 4-H COMMUNICATION PROJECT:

925 Junior Division: Communication Scrapbook Display – two (2) page display of work completed by junior level member based on an activity, program or project from the 4-H Communications Curriculum.

926 Senior Division: Communication Scrapbook Display – four (4) page display of work completed by senior level member based on an activity, program or project from the 4-H Communications Curriculum.

DIVISION 6041-B 4-H LEADERSHIP PROJECT

927 Junior Level 2 pages based on an activity, program or project

from the 4-H Leadership Curriculum.

928 Senior Level 4 pages based on an activity, program or project

from the 4-H Leadership Curriculum.

DIVISION 6041-C Secretary Scrapbook (Ribbon Only, No Premium)

936 4-H Club Scrapbook – Using pictures and captions tell about your 4-H Clubs year focusing on leadership, communications and community service activities. (No limit on page numbers)

Rev 9/10

Division 6042- Kentucky 4-H Trends

See General Rules applying to all 4-H exhibitors and general rules applying to 4-H exhibits listed previously in this catalog.

1. A county is limited to one entry per class. A member may enter up to 3 classes within the 4-H Trends & Traditions Division. (This means: a member’s name could appear in the same level up to 3 times on the county’s Clover Division invoice sheet.)

2. All items must have been made since the last State Fair.

3. All photography classes with one photograph must be mounted on 10”x 16” MAT BOARD-available via order entry (no poster board or foam core board accepted). Single photographs are limited to up to a maximum size of 8”x 12”.

4. Each picture must be mounted securely. Rubber cement or dry mounting tissue is recommended. Do not use photo mounting corners.

5. All entries must follow the specifications and rules listed in their class in order to be named champion.

6. Junior division includes ages 9-13; Senior division includes ages 14-18.

Clover Photography

1. Exhibit is limited to a single photograph.

2. Subject of photograph must include 4-leaf clover. (Photographs of 3-leaf clovers will NOT be accepted.)

3. 4-leaf clover may be real or created.

4. Photograph may be color or black and white.

5. Follow all mounting rules described in the Cloverville Photography division.

6. Maximum photograph size 8” X 12”.

7. The 4-H identification tag should be located in the bottom right hand corner.

1010 Junior Clover Photograph

1011 Senior Clover Photograph

Duct Tape Project

Any project, fashion, crafts or anything else made using duct tape. This project must be made of at least 90% duct tape. Items will be judged on creativity, design, quality, and use. For example a purse with matching wallet all constructed of duct tape. Entries are limited to one entry per class per person.

1020 Junior Duct Tape Project

1021 Senior Duct Tape Project

Recording History

1. Judging criteria will be based on implementation of the 4-H theme, 4-H historical content, poster design (lettering, attractiveness, how well it conveys the message), as well as the effectiveness of the poster to promote 4-H.

2. Exhibit must be completed on a standard full size foam core board.

3. Posters may not include items or embellishments that make the poster 3-dimensional.

4. Any use of the 4-H Clover must adhere to the standards and guidelines of the registered 4-H clover.

5. Any color foam core board is acceptable.

1040 Junior Historical 4-H Poster

1041 Senior Historical 4-H Poster

Upcycling Project

Upcycling is taking something that you are throwing away and making it into something that maintains or improves the quality of the materials. Examples: There are coin purses made from sweaters, earrings cut out of vinyl records and an old travel case made into a clock. The designs will be judged on quality, use, and creativity. Limited to one per person.

1050 Junior Upcycling Project

1051 Senior Upcycling Project

Cake Decorating

1. Entry consists of a decorated (Styrofoam) cake.

2. Styrofoam MUST be the base for the decorating. Real cakes will NOT be accepted.

3. Judging is based on decoration only not taste.

4. Exhibit is not limited to a color or design.

5. Refrigeration will NOT be provided.

6. Exhibit must be limited in size to no taller than 24” and no more than 1/2 sheet board.

7. Cakes may not be returned based on the condition at the end of the fair.

8. 4-H identification cards must be attached to bottom right hand corner of sheet board.

1060 Junior 4-H Cake Decorating (Cake must include the 4-H Clover either in design or decoration)

1061 Senior 4-H Cake Decorating (Cake must include the 4-H Clover either in design or decoration)

1062 Junior General Cake Decorating

1063 Senior General Cake Decorating

Cup Cakes

1. Entry consists of a decorated (Styrofoam) cake.

2. Styrofoam MUST be the base for the decorating. Real cakes will NOT be accepted.

3. Judging is based on decoration only, not taste

4. Exhibit is not limited to a color or design.

5. Refrigeration will NOT be provided.

6. Exhibit must be limited to two cupcakes.

7. Cakes may be returned based on condition at the end of the fair.

8. 4-H identification cards must be attached to bottom right hand corner of sheet board.

1070 Junior 4-H Cup Cake Decorating

1071 Senior 4-H Cup Cake Decorating

1072 Junior General 4-H Cup Cake Decorating

1073 Senior General Cup Cake Decorating

Rev 10/10

OPEN CLASS ARTS & CRAFTS

Ruth Earl Harrod, Sue Hoagland& Lee Ann Yancey, Co-Chairman

1. All entries must be in between 9:00 a.m. and 12:00 noon Monday July 2nd , and picked up Thursday, July 5th between 9:00 a.m. and 11:00 a.m.

2. All entries are to be made by exhibitor.

3. Not responsible for loss or damage.

4. No exhibitor may enter more than 2 articles in any one class.

5. All artwork and photography must be matted and/or framed.

6. Open to all age groups, except classes 20 and 21.

7. Premiums should be picked up when exhibits are removed.

8. All articles must be clean - may be disqualified if dirty.

9. Exhibit hall is open 6:00-9:00 p.m. Monday, Tuesday, and Wednesday.

CLASSES

1. Painted Gourds 6.00 4.00 2.00

2. Woodcraft 6.00 4.00 2.00

3. Handmade jewelry 6.00 4.00 2.00

4. Silk Floral Arrangement 6.00 4.00 2.00

5. Handmade Holiday decoration 6.00 4.00 2.00

6. Models - planes, boats, etc. (from kit) 6.00 4.00 2.00

7. Models - planes, boats, etc. (handmade) 6.00 4.00 2.00

8. Refinished/refurbished/recycled item 6.00 4.00 2.00

9. Baskets 6.00 4.00 2.00

10. Painting -acrylic 6.00 4.00 2.00

11. Painting-oil 6.00 4.00 2.00

12.Drawings . 6.00 4.00 2.00

13. Scrapbooking (at least 1-2 pages, may bring entire book)6.00 4.00 2.00

14. Miscellaneous 6.00 4.00 2.00

15. Decorated wreaths 6.00 4.00 2.00

16. Carving 6.00 4.00 2.00

17. Child’s Art or Craft (9 and under) 6.00 4.00 2.00

18. Student Art or Craft (ages 10 - 18) 6.00 4.00 2.00

ARTS &CRAFTS

PHOTOGRAPHY

19. B & W Photography (Animal) 6.00 4.00 2.00

20. B & W Photography (Horticulture) 6.00 4.00 2.00

21. B & W Photography (People) 6.00 4.00 2.00

22. B & W Photography (Misc.) 6.00 4.00 2.00

23. Color Photography (Animal) 6.00 4.00 2.00

24. Color Photography (Horticulture) 6.00 4.00 2.00

25. Color Photography (People) 6.00 4.00 2.00

26. Color Photography (Misc.) 6.00 4.00 2.00

FLOWER EXHIBIT

ATTENTION: Please read and observe rules

Smithfield Garden Club – Wanda Roberts

1. Flowers must be product of exhibitor's home garden.

2. All entries must be in between 9:00 a.m. and 12:00 noon on Monday July 2nd and picked up on Thursday, July 5th between 9:00 a.m. and 11:00 a.m.

3. Any entry which has won in previous shows cannot be entered. Only one entry for each class will be accepted. Premiums should be picked up when exhibits are removed.

4. Exhibit hall open for viewing between 6:00 and 9:00 p.m. on Monday, Tuesday, and Wednesday.

CUT FLOWERS

150. Assortment of 5 different flowers $6; $4; 2.00

151. Pom-pom zinnias (3) $6; $4; 2.00

152. Large zinnias (3) $6; $4; 2.00

153. Petunias (3) $6; $4; 2.00

154. Marigolds (3 large) $6; $4; 2.00

155. Marigolds (3 small) $6; $4; 2.00

156. Rose-Floribunda any color $6; $4; 2.00

157. Tea Rose - any color $6; $4; 2.00

158. Dahlias-3 $6; $4; 2.00

159. Miscellaneous flower $6; $4; 2.00

160. Day Lily – multiple blooms allowed on 1 stem $6; $4; 2.00

161. Hybrid Lily– multiple blooms allowed on 1 stem $6; $4; 2.00

162. Gladiolus-3 $6; $4; 2.00

163 Sunflower (3 or more) $6; $4; 2.00

164. Calla Lily $6; $4; 2.00

165. Knock Out Rose (single) $6; $4; 2.00

166. Knock Out Rose (double) $6; $4; 2.00

ARRANGEMENTS

167. Dining room table arrangement $6; $4; 2.00

168. Arrangement by a child under 12 $6; $4; 2.00

169. Miniature arrangement (not to exceed 6") $6; $4; 2.00

170. African violets (only one plant per pot) $6; $4; 2.00

171. Begonia $6; $4; 2.00

172. Potted foliage plant (never blooming) $6; $4; 2.00

173. Wildflowers $6; $4; 2.00

174. Blooming potted plant $6; $4; 2.00

175. Arrangement of Roses and filler $6; $4; 2.00

176. Assortment of herbs $6; $4; 2.00

177. Geranium - any color $6; $4; 2.00

OPEN CLASS

HORTICULTURE EXHIBIT

FARMERETTE HOMEMAKERS

1. Vegetables will be judged for quality and uniformity and all displays must be homegrown by exhibitor.

2. All entries must be in between 9:00 a.m. and 12:00 noon on Monday, July 2nd and picked up on Thursday, July 5th between 9:00 a.m. and 11:00 a.m.

3. Premiums should be picked up when exhibits are removed.

4. Bring own paper plates for display.

5. Exhibit hall will be open for viewing between 6:00 and 9:00 p.m. Monday, Tuesday, and Wednesday.

SCORECARD

Condition

Quality

Uniformity

True to Typeness

Size

All classes will be awarded first place $6.00; second place $4.00 and third place – 2.00; except Garden Display which will be awarded 1st place $12.00; 2nd place $8.00 and 3rd place - $4.00.

CLASSES

101. Beans, green pole (1 dozen)

102. Beans, green bunch (1 dozen)

103. Beans, baby lima (1 dozen in pod)

104. Beans, lima (12 pods)

105. Beets (5) (leave 6” of top)

106. Broccoli (1 head, 6" long, leaves trimmed)

107. Cabbage (1 head, leave 2 layers of wrapper leaves)

108. Carrots (plate of 5, tap root on, tops trimmed to 1/2”)

109. Cauliflower (1 head, 4-6 leaves left on below head)

110. Corn, sweet white (5 ears in husk)

111. Corn, sweet yellow (5 ears in husk)

112. Cucumbers for slicing (5, stems left attached)

113. Cucumbers for pickling (5, stems left attached)

114. Eggplant (stem left on)

115. Okra (1 pint, any variety)

116. Onions, white (plate of 5, roots trimmed close, 1-2" necks)

117. Onions, green (plate of 5, roots trimmed close, 5-6" tops)

118. Peas (12 pods)

119. Peppers, hot (5)

120. Peppers, sweet (5)

121. Potatoes (plate of 5)

122. Potatoes, sweet (plate of 3)

123. Rhubarb (plate of 5 stalks, leave 1" of leaf blade)

124. Lettuce (1 plant, with most wrapper leaves attached)

125. Squash, summer, yellow (3, stems trimmed to 1")

126. Squash, zucchini (3, stems trimmed to 1")

127. Tomatoes (3, ripe - remove stem)

128. Tomatoes (3, green – stem on)

129. Radishes (plate of 5, tops and tap root left on)

130. Garden display (10 items or more)

131. Greens (plate of any variety)

132. Grapes

133. Apples (plate of 5, any variety)

134. Blackberries (1/2 pint)

135. Cherries (1/2 pint)

136. Blueberries (1/2 pint)

137. Pears (plate of 5, any variety)

138. Assorted Fruit plate (5 types)

139. Any other garden vegetable or fruit (plate of 5 of same)

OPEN CLASS NEEDLEWORK

Busy Bees Homemakers

1. All articles must be clean - may be disqualified if dirty.

2. All entries must be in between 9:00 a.m. and 12:00 noon on Monday July 2nd and picked up between 9:00 a.m. and 11:00 a.m. on Thursday, July 5th. Premiums should be picked up when exhibits are removed.

3. All articles are to be made by exhibitor.

4. Not responsible for loss or damage.

5. No article having previously won a Blue ribbon may be shown.

6. No exhibitor may enter more than 2 articles in any one class.

7. Exhibit hall open for viewing from 6:00-9:00 p.m. Monday, Tuesday, and Wednesday.

CLASSES

71. Stuffed Doll or animal $6; $4; $2.00

72. Machine quilting $6; $4; $2.00

73. Appliquéd quilt $6; $4; $2.00

74. Pieced Quilt $6; $4; $2.00

75. Other Quilt $6; $4; $2.00

76. Other quilted item $6; $4; $2.00

77. Quilted wall hanging $6; $4; $2.00

78. Handmade purse $6; $4; $2.00

79. Crochet afghan $6; $4; $2.00

80. Crochet item $6; $4; $2.00

81. Machine Embroidery $6; $4; $2.00

82. Knitted item $6; $4; $2.00

83. Specialty Knitted Item (example Felted) $6; $4; $2.00

84. Crewel article $6; $4; $2.00

85. Decorated shirt (needlework) $6; $4; $2.00

86. Counted Cross stitch $6; $4; $2.00

87. Cross stitch $6; $4; $2.00

88. Misc. embroidery $6; $4; $2.00

89. Needlepoint (no plastic) $6; $4; $2.00

90. Needlepoint (plastic) $6; $4; $2.00

91. Pillow $6; $4; $2.00

92. Needlework by child (under age 14) $6; $4; $2.00

93. Weaving $6; $4; $2.00

94. Child's garment $6; $4; $2.00

95. Best Casual garment $6; $4; $2.00

96. Best Dressy garment $6; $4; $2.00

97. Miscellaneous $6; $4; $2.00

OPEN CLASS

CULINARY DEPARTMENT

Zelma Winchester and Linda Payton

All canned fruits and vegetables must be in standard clear glass jars. Any jars showing evidence of spoiling or reprocessing will be disqualified. All canning is to be processed, including jellies, jams, and preserves in accordance with new USDA guidelines. All other entries should be entered in zip lock bags on paper plates. All entries must be in between 9:00 a.m. and 12:00 noon on Monday July 2nd and picked up Thursday, July 5th between 9:00 a.m. and 11:00 a.m. Exhibit Hall will be open for viewing from 6:00 - 9:00 p.m. on Monday, Tuesday, and Wednesday. Entries 25 through 69 will be awarded $6.00 first place, $4.00 second place, third place $2.00 except classes 28 and 29 which are $8.00 first place, $6.00 second place, and third $4.00. Premiums should be picked up when exhibits are removed. CLASSES: All baked entries should be packaged on a paper plate and in a ziplock bag.

CAKES

25. Devil's Food Cake, any frosting (1/4 cake) $6; $4; $2.00

26. Angel Food Cake, no frosting (1/4 cake) $6; $4; $2.00

27. White Layer Cake, coconut frosting (1/4 cake) $6; $4; $2.00

28. Decorated cake (whole cake) $8; $6; $4.00

28-A Decorated Cupcake (3 cupcakes) $6; $4; $2.00

29. Decorated cake (whole cake) (Youth) $8; $6; $4.00

29-A Decorated Cupcake (3) Youth $6; $4; $2.00

(Decorated cakes judged on decoration only)

COOKIES

30. Chocolate Chip cookies (4) $6; $4; $2.00

31. Peanut Butter cookies (4) $6; $4; $2.00

32. Brownies (4, not iced) $6; $4; $2.00

33. Plain Sugar cookies (4) $6; $4; $2.00

34. Oatmeal cookies (4) $6; $4; $2.00

35. Any other cookie (4) $6; $4; $2.00

36. Plates of assorted cookies (3 kinds, 9 pieces) $6; $4; $2.00

BREADS

37. 1/2 Loaf yeast bread $6; $4; $2.00

38. 1/2 Loaf quick bread (banana, date-nut, etc.) $6; $4; $2.00

39. Plate of 4 rolls (yeast) $6; $4; $2.00

40. Homemade biscuits (4) $6; $4; $2.00

41.Cornbread or corn muffin $6; $4; $2.00

CANDY

42. Peanut Butter fudge (4 pieces) $6; $4; $2.00

43. Chocolate fudge (4 pieces) $6; $4;$2.00

44. Divinity candy (4 pieces) $6; $4; $2.00

45. Assorted plate (3 kinds, 9 pieces) $6; $4; $2.00

PIES & SPECIAL

46. Fruit or nut pie (1/2 pie) $6; $4; $2.00

47. Any other item not listed $6; $4; $2.00

48. Special – any baked item by a man $6; $4; $2.00

PICKLES (PINTS)

49. Sweet cucumber pickles $6; $4; $2.00

50. Relish (mixed) $6; $4; $2.00

51. Beet pickles $6; $4; $2.00

52. Bread & butter pickles $6; $4; $2.00

53. Dill pickles $6; $4; $2.00

54. Any other pickle $6; $4; $2.00

CANNED FRUITS & VEGETABLES-may be a pint or quart

55. Peaches $6; $4; $2.00

56. Blackberries $6; $4; $2.00

57. Cherries $6; $4; $2.00

58. Applesauce $6; $4; $2.00

59. Tomatoes $6; $4; $2.00

60. Tomato Juice $6; $4; $2.00

61. Salsa $6; $4; $2.00

62. Baby beets $6; $4; $2.00

63. String beans $6; $4; $2.00

64. Any other canned fruit or vegetable $6; $4; $2.00

JAMS, JELLIES & PRESERVES (Must be processed-no paraffin allowed)

65. Blackberry jam $6; $4; $2.00

66. Strawberry jam $6; $4; $2.00

67. Apple jelly $6; $4; $2.00

68. Grape jelly $6; $4; $2.00

69. Apple Butter $6; $4; $2.00

70. Any other jam, jelly, or preserve $6; $4; $2.00

Wilton Awards - Wilton Enterprises continues to support our cake decorating

categories with special awards to "Best of Class". These awards will be selected by the winner following the County Fair.