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HOME ECONOMICS OPEN CLASS
Superintendent: Ray Davis; Ass’t. Sup’t: Janie Seiler, Annetta Holmes, Mary Lou Haley
1. Entry deadline is August 17, 2012. All entries to be judged are to be entered on entry blank and on file at secretary’s office.
2. Entry fee is 25 cents ($.25) per entry.
3. All articles will be accepted Monday, Sept. 3, 2012, NOT BEFORE 1:00 P.M. AND WE WILL NOT ACCEPT ANY ARTICLE AFTER 6:00 P.M.
4. ANY ARTICLE MAY BE EXHIBITED FOR TWO (2) YEARS ONLY.
5. No soiled or damaged articles will be accepted.
6. The Hardin County Agricultural Society will not be responsible for any loss.
7. You are invited to witness the judging.
8. Judges decision is final.
9. Keep stub of entry tag to obtain and claim exhibits on Sunday night. Numbers will be issued when exhibits are brought in on Monday. Sunday night pick–up at 7:00 P.M.
10. Group made exhibits will not be judged.
11. Exhibits must be made by person making the entry, unless otherwise stated.
12. Be sure exhibits are in on time.
13. Read rules in each division before making entries. (Enter your exhibit in right class)
14. Judges decision final in determining if your exhibit is in an appropriate class.
15. Exhibitor allowed two (2) entries per class.
16. Items entered in an “Any Other Item” will be disqualified if an appropriate class is listed.
DIVISION – CANNED FRUITS, VEGETABLES, JELLIES AND PRESERVES
Superintendent: Ray Davis; Ass’t. Sup’t.: Janie Seiler, Annetta Holmes, Mary Lou Haley, Joyce Patrick, Mike Kissling
Judging Immediately Following
1. Entry fee is $.25 per entry.
2. All canned fruits, vegetables, jams and jellies must be canned by the exhibitor.
3. Exhibitor allowed two (2) entries per class unless otherwise stated.
4. All fruits, meats, vegetables must be in standard canning jars with standard NEW LIDS. Remove ring on cans.
5. All jelly, jam, butter, preserves must be exhibited in clear jelly jars or standard canning jars with standard new lids. Remove ring on cans. No sealing with paraffin.
6. No artificial coloring added unless so specified.
7. Canned food will be judged following Culinary Arts.
8. Items entered in an “Any Other Item” will be disqualified if an appropriate class is listed.
Fruits and Vegetables Jams, Jellies, Etc.
First $1.75 First $1.50
Second $1.50 Second $1.00
Third $1.00 Third $ .75
Fourth $ .50 Fourth $ .50
DIVISION – FRUITS AND VEGETABLES
Class 1 – Applesauce
Class 2 – Blackberries
Class 3 – Cherries, sweet
Class 4 – Peaches
Class 5 – Pears
Class 6 – Raspberries, black
Class 7 – Any other fruit, Exhibitor lable type of fruit
Class 8 – Green beans
Class 9 – Beets
Class 10 – Corn
Class 11 – Pickles, Bread and Butter
Class 12 – Pickles, Chunk
Class 13 – Pickles, Dill
Class 14 – Pickles, Mustard
Class 15 – Pickles, Sweet
Class 16 – Pickled Beets
Class 17 – Pickled Vegetables – Exhibitor label type of vegetables
Class 18 – Pickle Relish
Class 19 – Corn Relish
Class 20 – Zucchini Relish
Class 21 – Salsa Sauce
Class 22 – Soup with Meat – Exhibitor label type of meat
Class 23 – Tomatoes, whole
Class 24 – Tomato juice
Class 25 – Chili sauce
Class 26 – Spaghetti sauce
Class 27 – Any other vegetable not listed above, exhibitor – label type of vegetable
Class 28 – Any meat, exhibitor must label type of meat
DIVISION – JELLIES, JAMS, PRESERVES
Class 29 – Jelly, Apple
Class 30 – Jelly, Grape
Class 31 – Jelly, Raspberry
Class 32 – Jelly, Plum
Class 33 – Butter, Apple
Class 34 – Jam, Raspberry
Class 35 – Jam, Strawberry
Class 36 – Jam, Plum
Class 37 – Any other, jam not listed above – Exhibitor must label type of fruit
Class 38 – Any other jelly not listed above – Exhibitor must label type of fruit
Class 39 – Any other butter not listed above – Exhibitor must label type of butter
Class 40 – Herb Flavored Vinegars or Oils in appropriate container
Class 41 – Maple Syrup – Quart Jar
Class 42 – Sorghum Molasses – Quart Jar
Class 43 – Dried Fruit – Exhibitor label type of fruit – Quart Jar
Class 44 – Dried Vegetable – Exhibitor label type of Vegetable – Quart Jar
Class 45 –Fruit Juice – Exhibitor label type of fruit –Quart Jar
A Champion Rosette and $2.00 will be given to the Best of Show from classes 1-45.
Superintendent: Ray Davis; Asst. Supts. Janie Seiler, Mary Lou Haley, Annetta Holmes, Joyce Patrick, Doris & Mike Kissling
1. Entry fee is 25 cents ($.25) for each entry.
2. All entries to be at fairgrounds on Monday, Sept. 3, 2012 between 1:00 and 6:00 P.M. only.
3. All wines must be made by exhibitor.
4. Judging will be at 6:00 P.M., Tuesday, September 4, 2012.
5. Class A wine is made from grapes only. Class B wine is made from fruit other than grapes. Class C is any other wine not using grapes or fruit.
6. Ingredients may be fresh, dried, canned, concentrated or otherwise preserved.
7. Wines can only be amateur–homemade by process of fermentation and not blended with commercial wines.
8. Wines appropriate for fortification may be fortified with suitable commercial spirits.
9. Two (2) bottles are to be brought for each category. One bottle will be opened for judging and recorked and must be picked up after judging is complete, or it will be disposed of by the department. The other bottle will be left for display and be picked up on Sunday at 7:00 P.M.
10. Bottles – should be nearly straight sided and top removable with nothing but corkscrew, about 26–ounces and filled to within 1–2 inches from top. Wine should be clear of flotation particles. Table wines free of effervescence.
11. Label bottles.
First Place – $3.00, Second Place – $2.25
Third Place – $1.75, Fourth Place – $1.00
CLASS A – GRAPES ONLY
A1. Red: Obviously red, blue or purple of suitable taste and alcohol content for table.
A2. White: Obviously white or golden with no tinge of brown, pink or gray of suitable taste and alcohol content for table.
A3. Rose: Obviously pink, no tinge of brown, delicate in bouquet and flavor, light in body and alcohol content for table.
A4. Sparkling – Red: Must be naturally carbonated through fermentation.
A5. Sparking – White: Must be naturally carbonated through fermentation.
A6. Sparking – Rose: Must be naturally carbonated through fermentation.
CLASS B – ALL OTHER FRUIT WINES
B1. Red: Obviously red, blue or purple of suitable taste and alcohol content for table.
B2. White: Obviously white or golden with no tinge of brown, pink or gray of suitable taste and alcohol content for table wine.
B3. Rose: Obviously pink, no tinge of brown, delicate in bouquet and flavor, light in body and alcohol content for table wine.
B4. Sparkling – Red: Must be naturally carbonated through fermentation.
B5. Sparking – White: Must be naturally carbonated through fermentation.
B6. Sparkling – Rose: Must be naturally carbonated through fermentation
CLASS C – NOVELTY WINE
C1. Wine made from vegetable – label type of vegetable
C2. Any other wine not made from grapes, fruit, or vegetables – label type of wine
A Champion Rosette and $2.00 will be given to the Best of Show from Classes A1–C2. A Reserve Champion Rosette will be given to the second place winner. Awards courtesy of Hardin County Agricultural Society.