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.