Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (June 21, 1984)
Morrow County Fair and Kodeo Premium ttook-THlKTY-THREfc DIVISION 2 441 KNITTING PREMIUMS Ble- I.H, RH -fl.ee. White 2.tt $ A pair of gloves, slipper etc. i comidered one article. Swatches are not I acceptable, liefer to the "4-H Knitting Members Guide and Record" (page 2) for j detailed information on specific (kill to be learned in each phaie. f 92310 Phase I article showing skills learned 83320 Phase II one article showing one or more skills learned 92330 Phase III one article showing pick-up stitches 92340 Phase IV one article showing pattern stitch 92350 Phase V - one article showing mixed colors Fair Isle pattern or bobbin knitting no stripes (See "4-H Knitting Skills." page 21-22) 92360 Phase VI any one article 92370 Phase VII any one article made on knitting machine DIVISION 3 - 4-H CROCHETING PREMIUM S Blue I4.0S. Red - I3.M, Halt . $2.M A pair of gloves, slippers, etc. is considered one article. Swatches are not acceptable. Refer to the "4-H Crocheting Project Member's Guide and Record" (page 2 f or drta iled informs lion on specific stitches to be included in exhibits for Phase 1, 2, 3. and 4. 96210 Phase I - one article showing one or more of the stitches listed in Member's Guide (page 2) 9G220 Phase II - one article showing one or more of the stitches listed in Member's guide (page 2). The use of two or more colors is optional. 96230 Phase III one article showing one or more of the stitches or variations listed in the member's guide (page 2). 96420 - Phase IV one article showing one or more of the stitches or variations listed in the leader's guide (page 2). 96250 Phase V - one article showing one or more of the following skills ; afghan stitch, hairpin lace, broomstick lace. 962G0 Phase VI - one article based on an original design. Include an explanation of how and why it was created and how it will be used. DIVISION a - 4-H SKILLS CONTEST PREMIUMS Blae -II.M. Red $$. White 4. (County Contest Only) CLASS I CLOTHING SKILLS - Open to clothing members Contest consists of skills learned in projects. Members registering for contest will be notified of materials to be brought on contest date. 1. Junior 2. Intermediate 3. Senior CLASS II KNITTING SKILLS Open to knitting members Contest consists of skills learned in project. Members registering for contest will be notified of materials to be used before contest date. DIVISION 5 - 4-H FASHION REVUE CONTEST PREMIUMS Blue -ft.. Red -IS. at, While. $4.4 Open to all clothing, knitting and crocheting members. Contestants must be present for Fashion Revue Judging to participate in public fashion revue. (Date of fashion revue judging August 19, 9 a.m.) Contestants pre -register for fashion revue judging and will be notified of time and place for contest. . 92620 - Beginning (Members who are first time participants in fashion revue). 2621 - Clothing, Jr. 92622 - Clothing, Int. 92623 - Clothing, Sr. 92631 - Knitting, Crocheting, Jr. 92632 - Knitting, Crocheting, Int. 92633 - Knitting, Crocheting, Sr. SCORING: 1. The participant's posture, poise, grooming, attitude 25 2. The outfit on the girl or boy 80 Becoming to girl, choice of texture, color and style. Fit neck, shoulers, sleeves, waist, side seams, hemline and grainline In total garment. Accessories right for girl, her use of costume and local practice. Value for money spent. 3. Construct ton or workmanship 25 Quality of work as it contributes to the "professional look." TOTAL 1 DIVISION 6 4-H FOODS Foods selected for State Fair must be delivered to County Extension Office Monday, Aug. 20, by 4 p.m. packaged, boxed, and labeled for State Fair Delivery. Foods 1: Fit It All Together 93110 Four Cookies, include recipe on 5 x 8 card or paper. 93111 Educational poster using information or ideas from the "Fit It All Together" member manual. Poster must not exceed 14 x 22 inches. Poster must be accompanied by a card filled out by the member and answering the following three questions: (1) Why did you choose this topic? (2) Where did you get the information? (project book, Extension bulletin, etc.) and (3) Why is the information important? Foods 2: All American Foods 93120 A quick bread, using baking powder or soda. Example: four cinnamon rolls, muffins, biscuits ; or one-half of a larger product such as a coffee cake or corn bread. Include recipe on 5 x 8 inch card or paper. Foods 3: Meals Today 93130 An uniced cake, without topping (no frosting, icing, glaze, powdered sugar, fruit, nuts, etc. as topping). Exhibit should be half of one layer or half of a loaf cake. Include reicpe on 5 x 8 inch card or paper. 93140 A yeast product; plain or fancy (3 to 4 small or one-half of a large food small products may be the same or different shape but must be made from the same recipe). Include recipe on S x 8 inch card of paper. Foods 5: International Foods 93150 An international food (3 or 4 small or one-half of a large food small products may be the same or different shape but must be made from the same recipe ) . Examples : candy, cookies, doughnuts, rosettes. Include recipe on 5 x 8 inch 4 card or paper. Tell what country your food represents. Foods 6: Advanced Foods 93160 A gift package of food, (May include only one food or up to five foods using different recipes.) If home preserved food (example: canned, pickled, or dried) is used, the exhibit must include at least one other food. Exhibit only one-half of each large food product included, such as breads or cakes. Include to whom the gift is intended and for what occasion. Example : Uncle for his birthday. Include recipes on 5 x 8 inch cards or papers. 93161 Educational display with information relating to foods. Possible topics are nutrition, foods science principles, food storage or safety, food buying, meal planning and service, food customs, food issues, careers in foods, fitness, health. The exhibit may include pictures, models, or actual articles and may be a poster, notebook, or three dimensional display. Size is limited to 30 inches wide, 30 inches high, and 24 inches deep. Must be accompanied by a card filled out by the member answering the following three questions: (1) Why did you choose this topic? (2) Where did you get ' the information? (project book, Extension bulletin, etc.) (3) Why is the information important? Judged on: Information - 50 percent Related to Member's 4-H project - 30 'percent Workmanship - 20 percent 93210 Outdoor Cookery - Sack lunch (Arrange sack lunch in box with' clear , covering . . . include only foods suitable for keeping at fair without spoilage). 93220 Outdoor Cookery II, a tin can stove and buddy burner or two miniature fire models. 93230 Outdoor Cookery III, reflector oven or a food baked in reflector oven ( 3 to 4 small or 1 large food product. Small products may be the same or different.) DIVISION. 7 4-H FOOD PRESERVATION PREMIUMS Blue - $4.0. Red f 3.M. White - I2.H All canned foods must be labeled on top or side of the jar (not on bottom). Dried foods should be exhibited in jars or sturdy plastic bags, with labels securely attached. Labels for bo'h canned and JHd fnods must include date prerved, product, par or process time, etc. For more guidelines, see "Labeling Preserved Foods" (4-H 93313). Members may enter only one class. Junior Division 93311 Two jars of canned fruit or berries. Each jar should contain a different fruit ' or berry. (Two jars of fruit or two jars of berries are permissible as long as types of fruit and berries are different.) Include a serving suggestion and-or recipes using the fruits and-or berries. 03312 Fruit leather, two flavors. Five rolled bite-sized pieces, each about one incn in length. 93313 Two jars, one jar of tomatoes and one jar of tomato juice. Intermediate Division 93321 Two jars of jam or jelly with pectin. Each jar should contain a different jam or jelly. (Two jars of jam or two jars of jelly are permissible as long as types of jam or jelly are different.) 93322 Dried fruit and-or vegetable, two different types. About one-half cup each. Include a serving suggestion or a recipe using the dried food. (May be two dried fruits and-or vegetables as long as types of fruits and vegetables are different.) 93323 Two jars of canned vegetables. Each jar should contain a different vegetable. Include a serving suggestion and-or recipes using the vegetables. 93324 Two jars of relish or quick pickles. Each jar should contain a different relish or pickle. (Two jars of relish or two jars of pickles are permissible as long as types of relish and pickles are different.) 93331 Two jars of jelly with no pectin added. Each jar should contain a different jelly- 93332 Two jars of relish or fermented (brined) pickles. Each jar should contain a different relish or pickle. (Two jars of relish or two jars of pickles are permissible as long as types of relish and pickles are different.) 93333 One gift package of five different canned foods. 93334 One hiking meafof five different dried foods. Include serving ideas or recipes using the foods. 93335 Three pieces of jerky, each at least 1 inch by 3 inches. Include serving idea or recipe for using the jerky.
