THIRTY-TWO— Morrow Count* K i l l and Kodro Premium llook
lo t
*110 • Flat K irm rril. such as an apron scarf, wrap skirl, or pullover lop
*111 Garment with casing and elastic or drawstring such as a pullover top sleepwear
skirt, pull on pants, or shorts
*112 Article such as book cover lo ir bag. pin cushion, pillowcase or laundry bag
Skill la-vcl 2 l ac firm ly woven (abric such as cotton or cotton blend or stable knit fabric
Also use a simple pattern Garments or articles with rippers and o r set in sleeves are not
acceptable
LOT
SI2n Garment with casing and elastic or drawstring, such as a pull over top. sleepwear
skirt pull-on pants nr shorts (If garment also has a faring, enter it in class »2121 )
*121 Garment with a faring, such as a vest, jumper, pullover top or simple dress
*122 Article, such as a backpack garment hag. sports hag. carpenter apron, travel hag.
or fabric wallet
Skill la-vel 3 I'se firm ly woven fabric or «table tn moderately stretchy knit fabric
*I3U Garment (or an outfit with more than one piece) made from a woven fabric and
having at least one of the following Waistband, gathers, ripper machine buttonholes
Examples are a simple dress, skirt, top. shorts, or pants
*131 Garment (or an outfit with more than one piece i made from a knit fabric Kxamples
are a simple dress, skirt, top. shorts, pants or sweatsuit
*140
filia l
filftfl
*170
V im
«190
Skill
Skill
Skill
Skill
Skill
Skill
la*vel
la-vel
laivel
Level
Level
la*vel
4
5 -
6
7
K
9
A
A
A
A
A
A
Garment
Garment
Garment
Garment
Garment
Garment
K Ked S3. While I t
Style Kevue Judging August 13 . 9 30 a m
M IT F New rule — Member* may eshibit a different garmenKs) lor style revue and
ronstrurtion T W O separate garments may be exhibited in the two classes
Contestants must be pr«*srnt for Fashion Kevue judging to participate in public fashion
revue (Date of fashion revue Thursday, Aug IS, 7 p m
Contestants pre register for fashion revue judging and will be notified of time and place
for contest
LOT
92620 beginning 'Members who are first time jiarticipants in fashion revue »
92621 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, modeling skills
30
2 The outfit on the girl or boy
SO
a Hecoming - choice of texture, color, and style
b F it n«*ck, shoulders, sleeves, waisl. side seams
c Coordinattd total look
includes accessaries
d Suitability (or age. activity of participant
3 Garment appearance
Quality of work as *«*en when the garment is worn
DIVISION 2 — 4-H KNITTING
n t r . M I I MS
Hlae -t4. Ked -13. While »2
A pair of gloves, slipper sets, is considered one article Swatches are not acceptable
Kefcr to the 4 11 Knitting Member's Guide and Kecord" page 2) for detailed information
on specific skill to lie learned in each phase
9S3I0 Phase I article showing skills learned
•3320 I ’hase II one article showing one or more skills learned
KEkl I ’hase III one article showing pick up stitches
*140 I ’hase IV one article showing pattern stitch
* i: a i I ’hase V one article showing mixed colors Fair Isle pattern or bobbin knitting no
stripes (See '4 II Knitting Skills.' page 21 22)
*3 tki I’ hase VI any one article
*170 I'hase VII any one article made on knitting machine
DIVISION 3 — 4-H CROCHETING
P K F M II MS
Hltie-!4. Hed S3. While |2
A pair of gloves, slippers etc is considered an article Swatches are not acceptable
Kefer to the 4 II Crocheting Project Member s Guide and Record" (page 2) for detailed
information on specific stitches tn be included in exhibits for I’hase I. 2. 3. and 4
9(1210 I ’hase I article showing one or more of the stitches listed in member s Guide, (see
page | )
*2221) Phase II one article showing one or more of the stitches listed in the member's
Guide (page 2) The us«* of two or more colors is optional
962:10 I ’has«* III one article showing one or more of tin* stitch«** or variations listed in the
member's guide i page 2>
*420 I ’has«* IV one article showing one or more of the stitch«** or variations listed in the
leader's guide ijwge 2)
96250 Phase V one article show ing one or more of the following skills, afghan stitch, hairpin
lace, broomstick lace
96260 I ’hase VI one article based on an original design Include an explanation of how and
why it was created and how it w ill b«* used
DIVISION 4 — 4-H SKILLS CONTEST
P K F M II'M S
DIVISION 5 — 4-H FASHION
REVUE CONTEST Hlue
P K F M II MS
Hlue - 1C. Ked IS. W hile »4
(County Contest Only)
CLASS I
CLOTHING SKILI.S
Open to clothing members
Contest consists of skills learntd in projects
Members r«*gislermg (or contest will be notified of materials to be brought on cont«*st
dale The fabric square you make w ill he used in a 4-11 quill and will have your name on your
square
LOT
1 Junior
2 Intertmdiate
3 Senior
CLASS II
KNITTING SKILLS
open to knitting members
Contests consists of skills learned in project
Members registering for eontrest will be notified of materials to be used b«*fore «*ont«*sl
date
20
such as correct pressing, smooth
seams and edges, invisible hems, straighl topslitching. and matched designs
DIVISION 6 — 4-H FOODS
P K F M II MS
Rlue -14. Ked -13. While - )2
NOTE Foods sel«*ct«*d for Stale Fair must be delivered lo County Extension Office on
Mondav. August 19. by I p m , packaged, boxed and labeled for State Eair Delivery
All foods «*nter«,d must be made by the exhibitor Commercial and home mixes may be
used Exhibits must lie suitable for k«*«*pirg at the fair without spoilage or excessive change
of appearance Highly perishable foods are not acceptable Members may enter only one
class
FOODS I
FIT IT ALL TOGETHER
93110 Four Cookie* include recipe on 5 x S card or paper
93111 Fducational poster using information or ideas from the "F it ft All Together”
member manual foster must not exc«*ed 14 x 22 inch«** I ’oster must be accompanied by a
card fill«-«] out by the member and answering the following Ihree questions 1» Why did you
choose this topic’ 2> Where did you gel Ihe information’ (pr«ij«*ct liook. Kxt«*nsion bulletin,
etc > and 3i Why is the information im portant’
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 rake or corn bread Include recipe
on 5 x * card or paper
FOODS 3
MEA1.S TODAY
93130 An unired cake, without topping (no frosting, icing, glaze, powdered sugar, fruit,
nuts, etc as lopping) Exhibit shtiuld be half of one layer or half of a loaf cake Include
recipe on a 5 x 8 card or pap«’r
FOODS 5
TEEN TODAY
»3140 A yeast product plain or fancy (3 to 4 small or one half of a large food small
products may be the same or differ«*nt shape but must be made from the same recipe).
Include r«*cipe on 5 x H inch card or paper
FOODS 5
INTERNATIONAL FOODS
93150 An i nternational food (3 or 4 small or one half of a large food small products may
lie Ihe same or different shape but must be made from the same recipe i Examples: candy,
cookies doughnuts, rosettes Include recipe on 5 x 8 inch card or paper Tell what country
your fowl r«*pr«*sents
FOODS 6
ADVANCED FOODS
93160 A gift package of fo«id. i may include only one food or up to five foods using different
recip«** ) At least one food musi be made bv the exhibitor If home preserved food
'example canned, pickled, or dried) is used, the exhibit must include at least one other
foot! Exhibit only one hall of each large food product includ'd. such as breads or cakes
Include to whom the gift is intend«*d and for what occasion Example Uncle for his
birthday Include r«*cip«*x on 5 x 8 inch cards or papers
93160 Educational disdplay with information relating to foo<tx 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
picturos. models, or actual articles and may be a poster, notebook, or three dimensional
display Size is lim ited to 30 inches wide. 30 inches high, and 24 inches deep Mast he
accompanied by a card filled out by the member answering the following three questions 11
Why did you chooae this topic’ 2) Where did you get the information’ «project book.
Extension bulletin, etc • and 3) Why is the information im portant’
Judg«*d on Information 50 percent Related to Member's 4-H project 30 percent;
Workmanship 20 percent
OUTDOOR COOKERY
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 I in can stove and buddy burner or two miniature fire models
93230 Outdoor Cookery III reflector oven or a food bak<*d in reflector oven (3 to 4 small or I
large food product Small products may be the same or different I
DIVISION. 7 — 4-H FOOD PRESERVATION
PREMIUMS
Blue-»4. Red-13. While-SZ
— All canned foods must he 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
both canned and drie«l foods must include date pr«*served propduct. pack or process time,
etc For more guidelines s«*e "I-abeling Pr«*serv«*d Foods" ' 4-H 93313) Members may enter
only one class