2008 FAIR RESULTS

2008 FAIR RESULTSCLASS A-1 BEEF, ALL BREEDSTBT Engineering Cash Award for highest points .................................................................................................. Jason Reid

CLASS A-4 DAIRY, JR. DIVISIONProvincial Alliance Credit Union Inc. – Kakabeka Falls Branch Plaque for Novice showmanship .................................................................................................................................. Dexter JanssensAnonymous Cash Award for highest points ............................................................................................... Darren SchelhaasProvincial Alliance Credit Union Inc. – Kakabeka Falls Branch Plaque for Champion Dairy Calf ............................ Karly Vis

CLASS A-5 PUREBRED HOLSTEINSlate River Veterinary Services Cash Award for Grand Champion Cow ................................................................. Lorne VisProvincial Alliance Credit Union Inc. – Kakabeka Falls Branch Plaque for Grand Champion Cow ........................ Lorne VisTBT Engineering Cash Award for highest points ..................................................................................................... Lorne Vis

CLASS A-6 DAIRY SPECIALSSlate River Veterinary Services Cash Award for highest points ........................................................................ Martin Schep

CLASS A-7 OPEN DAIRY SHOWMANSHIPThunder Bay Meat Processing Plaque .............................................................................................................Mathew Yerxa

CLASS A-10 LIFE DESIGN HORSE FEEDS LIGHT HORSE SHOWThunder Bay Aviation Cash Award for Junior A Equitation High Points ......................................................... Kelsie OliphantValley Fire Protection & Services Plaque for Junior A Equitation High Points ............................................... Kelsie OliphantThunder Bay Aviation Cash Award for Junior B Equitation High Points .......................................................Krystin Paquette Valley Fire Protection and Services Plaque for Junior B Equitation High Points ..........................................Krystin PaquetteRink-Tec International Inc. Cash Award for Senior Equitation High Points .................................................... Kathy JohnstonValley Fire Protection and Services Plaque for Senior Equitation High Points .............................................. Kathy JohnstonRink-Tec International Inc. Cash Award for Performance High Points ..............................................................Cindy GallantValley Fire Protection and Services Plaque for Performance High Points ........................................................Cindy Gallant

CLASS A-11 LIFE DESIGN HORSE FEEDS GYMKHANALakeland Feeds Award for highest points in Senior Gymkhana ......................................................................Shannon SteinProvincial Alliance Credit Union – Kakabeka Falls Branch Cash Award for highest points in Junior A Gymkhana .................................................................................................................................................................................Tori-Ann Colosimo Lakeland Feeds Award for highest points in Junior B Gymkhana ...............................................................Krystin Paquette

CLASS B-1 SHEEP, ANY BREEDSantorelli’s Truck Stop Cash Award for highest points ...................................................................................Bill Groenheide

CLASS B-2 SWINE, ANY BREEDBowater Award for highest points ..................................................................................................................Bill Groenheide

CLASS B-3 GOATS, ANY BREEDSantorelli’s Truck Stop Cash Award for highest points .......................................................................... Jacqueline Jantunen

CLASS C-1 THUNDER BAY FEEDS POULTRY SHOWAGC Flat Glass Award for highest points ..................................................................................................Clayton Schneider

CLASS C-2 RABBITSCindy & Shannon Stein Award for Pet Rabbit ......................................................................................................Cindy SteinMurillo Variety Award for highest points ...........................................................................................................Shannon Stein

CLASS D GRAINS AND OILSEEDSCreekside Nursery & Garden Centre Award for highest points ................................................................... Bernie Kamphof

CLASS E FORAGESLafarge Concrete Award for highest points ......................................................................................................Murray Pogue

CLASS F VEGETABLESBarbara Viehbeck Award for highest points .....................................................................................................James GlavishMarvin Viehbeck Memorial Plaque for highest points ......................................................................................James Glavish

[email protected] • www.hymersfair.com Page 81

CLASS FP GIANT PUMPKINS OF THE COMPOST PILEW.J. Webb Cash Award for the heaviest pumpkin ..........................................................................................James Glavish

CLASS FS THE GREAT PUMPKIN HUNTBelluz Farms Award for The Great Pumpkin 1st place ....................................................................................Dan VanlentheBelluz Farms Award for The Great Pumpkin 2nd place .............................................................................. Tristan Vanlenthe Belluz Farms Award for The Great Pumpkin 3rd place ................................................................................Nolan VanlentheBelluz Farms Award for The Great Wacky Pumpkin 1st place .....................................................................Nolan VanlentheBelluz Farms Award for The Great Wacky Pumpkin 2nd place ....................................................................Dan VanlentheBelluz Farms Award for The Great Wacky Pumpkin 3rd place ................................................................... Tristan VanlentheBelluz Farms Award for The Great Ornamental Pumpkin 1st place ................................................................Dan VanlentheBelluz Farms Award for The Great Ornamental Pumpkin 2nd place ............................................................Nolan Vanlenthe Belluz Farms Award for The Great Ornamental Pumpkin 3rd place ................................................................. Diana Bockus

CLASS G FRUITLandale Garden Centre Award for highest points .............................................................................................Murray Pogue

CLASS H DAIRY AND DOMESTICThunder Bay Historical Museum Society Award for highest points .................................................................. Diana Bockus

CLASS J FLOWERSThunder Bay Symphony Orchestra Award for highest points ..........................................................................James Glavish

CLASS JS FLORAL DESIGNSCanadian Tire Award for “Country Garden” ......................................................................................................Sandra MazurWal-Mart Award for “Northern Lights” ...............................................................................................................Sandra MazurAnonymous Award for “Let’s Eat” .....................................................................................................................Sandra MazurAnonymous Award for “Reach for the Top” ......................................................................................................James GlavishVanderwees Green Houses Award for “Quilt Block” .............................................................................. Lawrence PrystanskiCanada Games Complex Award for “Cream of the Crop” ................................................................................Sandra Mazur

CLASS K NEEDLEWORKCarole Klapprat “In Memory of Nancy LeBrun” Cash Award for highest points in Embroidery ........................ Marie StetskoThreads In Time Award for highest points in Crochet ......................................................................................... Bonnie TuriffFounder’s Museum & Pioneer Village Cash Award for highest points in Hand Knitting .....................................Betty WoodsCarole Klapprat “In Memory of Nancy LeBrun” Cash Award for highest points in Sewing .................................Betty WoodsFabricland Distributors Award for highest points in Rugs and/or Wall Hangings ............................................ Maureen DeanCarole Klapprat “In Memory of Nancy LeBrun” Cash Award for Highest points in Quilting ........................... Shirley LindforsThunder Bay Symphony Orchestra Award for highest points in Class K Needlework .......................................Betty Woods

CLASS L ARTS AND CRAFTSDat’s Scrapbooking Award for highest points in Sections 42-49 ..................................................................Leeann HautalaThunder Bay Paint Supplies Award for highest points in Sections 1-55 ........................................................Leeann HautalaPizza Hut Award for highest points in Sections 56-67 ...................................................................................Leeann HautalaPizza Hut Award for highest points in Sections 68-70 ...................................................................................Leeann HautalaKam Ridge Manufacturing Award for highest points in Sections 71-80 ............................................................. Reed HooverKam Ridge Manufacturing Award for highest points in Sections 71-80 ............................................................Irene WinslowMurillo Variety Award for highest points in Sections 81-92 ...............................................................................Irene WinslowAGC Flat Glass Award for highest points overall ..........................................................................................Leeann Hautala

CLASS M-1 CANNED GOODSBernardin Award for Jam/Jelly made with Bernardin Fruit pectin .................................................................... Diana BockusBernardin Gift Pack Competition ........................................................................................................... Lawrence PrystanskiCerto Award for Best Jam or Jelly ......................................................................................................................... Lisa NiemiBernardin Best of Show Award .............................................................................................................. Lawrence PrystanskiUnitized Manufacturing (1997) Limited Cash Award for highest points ................................................. Lawrence Prystanski

CLASS N BAKING AND CANDYFounders’ Museum & Pioneer Village Award for highest points in Sections 1-11 ...........................................Myrtle RahmerHolland Bakery Award for highest points in Sections 25-51 ...............................................................................Helen LoganCanadian Tire (Arthur Street) Award for highest points .....................................................................................Helen Logan

CLASS NS BAKING SPECIALSThunder Oak Cheese Farm Award for “Cob of Corn” cake ............................................................................Myrtle RahmerHolland Bakery Award for Crescent Rolls ...........................................................................................................Helen Logan

Page 82 [email protected] • www.hymersfair.com

Anonymous Award for Sticky Buns ......................................................................................................................Tricia LoganCrock-N-Dial Sandwiches Award for Fun With Cookies .................................................................................. Amanda CookTBT Engineering Cash Award for Dark or Light Fruit Cake ............................................................................ Donna KangasCan-Op Award for Banana Nut Bread .................................................................................................................Tricia LoganCrock-N-Dial Sandwiches Award for an Extra Special Treat ........................................................................... Teena KukkeeTBT Engineering Cash Award for Deep Dish Apple Pie ..................................................................................Myrtle RahmerProvincial Alliance Credit Union – Kakabeka Falls Branch for Wannabe Cookies .......................................... Amanda CookFleischman’s Yeast Best Bread Contest ................................................................................................................ Lisa NiemiMazola and Bee Hive Best Baking Contest .........................................................................................................Tricia LoganRobin Hood Family Favorite Recipe Baking Contest .........................................................................................Helen LoganCrisco Best Family Favourite Recipe Baking Contest .........................................................................................Tricia LoganDr. Oetker Baking Contest ...................................................................................................................................Tricia LoganTenderflake “Best Pie Contest” ........................................................................................................................Myrtle RahmerEagle Brand Family Favourite Recipe Baking Contest........................................................................................Tricia LoganJ.B. Evans Award for 60% Whole Wheat Bread .................................................................................................Helen Logan

CLASS O BAKING, JUNIOR DIVISIONFleischmann’s Yeast “Youth” Best Bread Contest ................................................................................................Lydia NiemiO.A.A.S. Chocolate Chip Cookie Competition......................................................................................................Lydia NiemiColosimo’s Music Store & Studio Inc. Cash Award for highest points ............................................................ Aranka Golphy

CLASS P ARTS AND CRAFTS, JUNIOR DIVISIONDreamfields Award for highest points in Sections 1-22 ...................................................................................Jesse TurgeonFounder’s Museum & Pioneer Village Award for highest points in Section 23-53 .......................................... Aranka Golphy

CLASS PS JUNIOR POSTERS AND PROJECTSPizza Hut Award for poster contest “Save the Environment” .........................................................................Katrina MorganTBT Engineering Cash Award for poster contest “Safety”: Grades 1, 2 and 3 combined .........................................................................................................................Heidi Harbron Grades 4, 5 and 6 combined ....................................................................................................................Amity Robichaud Grades 7 and 8 combined ......................................................................................................................Dawn Lee MorganSantorelli’s Truck Stop Cash Award for poster contest “Agriculture” Grades 1 to 3 ...............................................................................................................................................Emily Kamphof

CLASS Q AGRICULTURE, JUNIOR DIVISIONJack and Grace McLaren Award for highest points ......................................................................................... Amanda Cook

CLASS QS AGRICULTURAL SPECIALS, JUNIOR DIVISIONPizza Hut Award for highest points ....................................................................................................................Amanda Kine

CLASS R CHILDREN 10 YEARS AND UNDERAvon Award for highest points in Sections 1-3 ................................................................................................ Logan KukkeeAvon Award for highest points in Sections 4-16 ................................................................................................Colleen EadyThe Bulk Zone Award for highest points in Sections 17-31 ................................................................................ Lauryn EadyThe Bulk Zone Award for highest points in Sections 32-66 ......................................................................... Brenton Turgeon

CLASS SC SENIOR CITIZENS, 65+Alzheimer Society Award for highest points .....................................................................................................Irene Winslow

CLASS T-1 AMATEUR PHOTOGRAPHYRoberta Lane Award for highest points .............................................................................................................Brent KukkeeThe Framing Post Award for highest points .......................................................................................................Brent Kukkee

CLASS T-2 AMATEUR PHOTOGRAPHY, JUNIOR DIVISIONCrock-N-Dial Sandwiches Award for highest points .................................................................................... Lorraine Maxwell


Dear Students:

The Hymers Agricultural Society prints a prize list book every year for the participants of the Hymers Fall Fair. We would like your picture to appear on the cover of this book in 2010.

The Rules:1. You must bring your design to the Office of the Hymers Fall Fair on Sunday,

September 6TH for judging in order to win (Winner will be announced on Monday), or mail before Fair Weekend to 97 Cox Crescent, Thunder Bay, Ontario P7A 7K7

2. You must be in grades 1 to 6 (ages 6 to 12, at the end of the 2008-09 school year)3. You must use the 2010 Theme “GREEN DREAM” in your design (eg. Earth Friendly)4. Designs are to be done on white 8 ½” X 11” sheet of paper5. Designs are to be done in colour6. Designs are not to be done on the computer7. Your name, grade, school and home phone number must be on the back of the

design (Please Print Clearly)8. Please do not include “the Hymers Fall Fair” or “the Hymers Agricultural

Society” or the dates of the fair in the design

The Hymers Agricultural Society looks forward to your participation in making the Hymers Fall Fair the success that it is.

If you have further questions please call Debbie at (807) 475-8586

Special thanks to the Painted Turtle for donating the beautiful Art Gift Set ($35 Value) for this Contest

2010 DRAWING CONTEST

www.paintedturtleart.com


Proud to Support

Creative ArtsDove Building

CLE Fair2009

C.L.E. Family FairAugust 5th to 9th, 2009

C.L.E. SPRINGHOME ‘N GARDEN SHOW

April 9th to 11th, 2010

425 Northern Avenue, Thunder Bay, Ontario P7C 2V7Phone (807) 622-6473 Fax (807) 623-5540 Email [email protected]

www.cle.on.ca


Mutt ShowSunday, September 6, 2009

Rules and Regulations:1. No entry fee, all participants pay gate admission.2. Dogs must be on a leash and under control at all times.3. Exhibitor may enter any number of categories with the same dog.4. Children under 5 years of age should be assisted.5. Pets must be in good health and must have a rabies vaccination. All animals will be judged on appearance and health.6. Exhibitors are responsible to clean up after their own dog.7. Some categories are divided into the following age groups: a) Child: 11 and under b) Youth: 12 to 17 years of age c) Adult: 18 and over

Categories:1. Smallest Dog 2. Biggest Dog3. Longest Ears4. Shortest Ears5. Curliest Hair6. Longest Hair7. Longest Tail8. Loudest Bark9. Saddest Looking Dog 10. Youngest Puppy11. Oldest Dog12. Best Dog to Sit and Stay13. Most Unusual Looking Dog 14. Biggest Feet15. Best Trick Performed by Dog a) Child; b) Youth; c) Adult16. Best Dog & Owner Dressed Alike a) Child; b) Youth; c) Adult

SPONSORED BY:THE FIRE HYDRANTTHE DOG HOUSEHYMERS AGRICULTURAL SOCIETY

Treats For Every Entry!



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Hymers Agricultural SocietyLIGHT HORSE ENTRY FORM

SUNDAY, LABOUR DAY WEEKEND

• Light Horse Show Entry forms must be delivered to the Hymers Fair Secretary by 5:00 p.m.August 28th.• An entry fee of $5 per individual section, to a maximum of $25 per exhibitor is to accompany the entry form and all senior riders need to have a current membership in the Hymers Agricultural Society. Late entries accepted with an additional fee of $5.00.• Judge: TBA • Forward forms to: Debbie Hoover, 97 Cox Crescent Thunder Bay, Ontario P7A 7K7 Phone/fax: 475-8586

• Entry form must be accompanied by the release form found on page 91 or 92.

Name (Mr., Mrs., Ms., Miss)......................................................................................................Membership Number..............................

Address.....................................................................................................................................................................................................

Name of Horse..........................................................................................................................Date........................................................

Membership Fee Enclosed ($5.00 for 18 years and older).....................................................................................................................

Livestock Entry Fee (2009 - $5 /section (max. $25) enclosed.................................................................................................................

Late payment fee, if entering after August 28th, 2009 ($5.00) enclosed.................................................................................................

Phone.............................................................. Birthdate if entering Junior Class (18 &under................................................................

Rider’s Signature.....................................................................................................................................................................................

Email address..........................................................................................................................................................................................

Class Section Description

NOTE that all prize money will be sent to the rider, and the membership fee will be retained from each Senior Rider for the coming year.

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TO BE FILLED OUT BY PARTICIPANTS 18 YEARS OF AGE OR OLDER RELEASE OF LIABILITY, WAIVER OF CLAIMS, ASSUMPTION OF RISKS AND INDEMNITY AGREEMENT. BY SIGNING THIS DOCUMENT YOU WILL WAIVE CERTAIN LEGAL RIGHTS, INCLUDING THE RIGHT TO SUE. PLEASE READ CAREFULLY!

In consideration for allowing me to participate in any or all events and related activities of the horse shows conducted by the Hymers Agricultural Society I hereby warrant and agree that:

1. I am familiar with and accept that there is always the risk of serious injury and death resulting from participation in any organized recreational activity particularly those involving horse show events, competitions and like activities of-fered as part of the programme of the Hymers Agricultural Society; and 2. I have satisfied myself, and believe, that I am physically, emotionally and mentally able to participate in this programme, and that my equipment is appropriate for use in this programme; and 3. I understand that all applicable rules for participation must be followed and that at all times the sole responsibility for personal safety remains with me; and4. I will immediately remove myself from participation, and notify the nearest official, if at any time I sense or observe any unusual hazard or unsafe condition or if I feel that I have experienced any deterioration in my physical, emotional or mental fitness, or that of my equipment, or exceeded my comfort level, for continued participation in any event or related activity.I UNDERSTAND AND AGREE, ON BEHALF OF MYSELF, MY HEIRS, ASSIGNS, PERSONAL REPRESENTATIVES AND NEXT OF KIN THAT MY EXECUTION OF THIS DOCUMENT CONSTITUTES:5. AN UNQUALIFIED ASSUMPTION BY ME OF ALL RISKS associated with my participation in any or all of the events and related activities of the Hymers Agricultural Society horse shows even if arising from the negligence or gross negligence, including any compounding or aggravation of injuries caused by negligent rescue operations or procedures, of the Hymers Agricultural Society, any event organizer, event venue and any and all persons associated therewith or participating therein in any capacity; or in transportation to and from such events and activities, and 6. A FULL AND FINAL RELEASE AND WAIVER OF LIABILITY AND ALL CLAIMS that I have, or may in the future have, against the Hymers Agricultural Society, all associated sponsors and partners, and their respective directors, officers, employees, coaches, leaders, contractors, agents and representatives, advertisers, volunteers, others participating in any capacity, (all of whom are collectively referred to as “the Releasees”) from any and all liability for any loss, damage, injury or expense that I may suffer as a result of my use of or my presence at event facilities, or my participation in any part of, or presence at, any or all of the events and related activities of the Releasees due to any cause whatsoever, INCLUDING NEGLIGENCE, GROSS NEGLIGENCE, BREACH OF CONTRACT, OR BREACH OF ANY STATUTORY OR OTHER DUTY OF CARE, INCLUDING ANY DUTY OF CARE OWED UNDER THE RELEVANT OCCUPIERS LIABILITY ACT ON THE PART OF THE RELEASEES.7. AN AGREEMENT NOT TO SUE THE RELEASEES for any loss, injury, costs or damages of any form or type, how-soever caused or arising, and whether directly or indirectly, from my participation in any aspect of the said events and related activities; and 8. AN AGREEMENT TO INDEMNIFY, and to SAVE and HOLD HARMLESS the RELEASEES, and each of them, from any litigation expense, legal fees, liability, damage, award or cost, of any form or type whatsoever, they may incur due to any claim made against them or any one of them whether the claim is based on the negligence or the gross negli-gence of the Releasees or otherwise.9. an agreement that this document be governed by the laws, and in the courts of the Province of Ontario.

I HAVE READ AND UNDERSTAND THIS AGREEMENT AND I AM AWARE THAT BY SIGNING THIS AGREEMENT I AM WAIVING CERTAIN SUBSTANTIAL LEGAL RIGHTS WHICH I AND MY HEIRS, NEXT OF KIN, EXECUTORS,

ADMINISTRATORS AND ASSIGNS MAY HAVE AGAINST THE RELEASEES.

I SIGN THIS DOCUMENT VOLUNTARILY AND WITHOUT INDUCEMENT this _________ day of _________________ 2009 at ____________________, Ontario, Canada.

Signature of Participant Printed name of Participant

Signature of Witness Printed name of Witness


TO BE FILLED OUT BY PARENTS/GUARDIANS OF RIDERS UNDER 18 YEARS OF AGERELEASE OF LIABILITY, WAIVER OF CLAIMS, ASSUMPTION OF RISKS AND INDEMNITY AGREEMENT BY SIGNING THIS DOCUMENT

YOU WILL WAIVE CERTAIN LEGAL RIGHTS, INCLUDING THE RIGHT TO SUE. PLEASE READ CAREFULLY!

In consideration for allowing my minor child/ward to participate in any or all events, competitions and related activities of the horse shows conducted by the Hymers Agricultural Society, I hereby warrant and agree that:I am the parent/guardian having full legal responsibility for decisions regarding my minor child/ward; and I am familiar with, and accept, on behalf of myself and my minor child/ward that there is always the risk of serious injury or death resulting from participation in any organized, competitive recreational activity for minors particularly those involving horse show events, competitions and like activities, and with travel to and from such competitions and activities; and I have satisfied myself and believe that my minor child/ward is physically, emotionally and mentally able to participate in these competitions, and that his/her equipment, as applicable, is appropriate, for his/her use in these competitions; and I understand, and will instruct my mi-nor child/ward, that all applicable rules for participation must be followed and that at all times the sole responsibility for his/her personal safety remains with my minor child/ward; and I will immediately remove my minor child/ward from participation, and notify the nearest official, if at any time I sense or observe any unusual hazard or unsafe condition or if I feel that my minor child/ward has experienced any deterioration in his/her physical, emotional or mental fitness, or that of his/her equipment, for continued participation in any of the competitions or activities.I UNDERSTAND AND AGREE, ON BEHALF OF MY MINOR CHILD/WARD, HIS/HER HEIRS, ASSIGNS, PERSONAL REP-RESENTATIVES AND NEXT OF KIN, MYSELF, MY HEIRS, ASSIGNS, PERSONAL REPRESENTATIVES AND NEXT OF KIN THAT MY EXECUTION OF THIS DOCUMENT CONSTITUTES:AN UNQUALIFIED ASSUMPTION OF ALL RISKS associated with participation in any or all of the events and related activi-ties of the Hymers Agricultural Society horse shows, by my minor child/ward even if arising from negligence, including any compounding or aggravation of injuries caused by negligent rescue operations or procedures, of the Hymers Agricultural Society, any event organizer, and any and all persons associated therewith or participating therein or in transportation to and from such competitions or activities; and A FULL AND FINAL RELEASE AND WAIVER OF LIABILITY AND ALL CLAIMS that I or my minor child/ward have, or may in the future have, against the Hymers Agricultural Society, all associated contractors, agents and representatives, advertisers, other participants of all types, sponsors, and their respective directors, officers, employees, guides, contractors, agents and representatives (all of whom are collectively referred to as ìthe Releaseesî) from any and all liability for any loss, damage, injury or expense that my minor child/ward may suffer, or that his/her next of kin may suffer as a result of his/her use of or my presence at the competition activities or my childís/wardís participation in any part of, or presence at, the competitions or related activities of the Releasees, or in travel to or from such competitions or activities, due to any cause whatsoever, INCLUDING NEGLIGENCE, BREACH OF CONTRACT, OR BREACH OF ANY STATUTORY OR OTHER DUTY OF CARE, INCLUDING ANY DUTY OF CARE OWED UNDER THE RELEVANT OCCUPIERS LIABILITY ACT ON THE PART OF THE RELEASEES.AN AGREEMENT NOT TO SUE THE RELEASEES for any loss, injury, costs or damages of any form or type, howsoever caused or arising, and whether directly or indirectly from the participation of my minor child/ward in the competitions and related activities of the Releasees; and AN AGREEMENT TO INDEMNIFY, and to SAVE and HOLD HARMLESS the RE-LEASEES, and each of them, from any litigation expense, legal fees, liability, damage, award or cost, of any form or type whatsoever, they may incur due to any claim made against them or any one of them whether the claim is based on the negli-gence of the Releasees or otherwise from the competitions and related activities referred to herein; andAN AGREEMENT that this document is governed by the laws, and in the courts of the Province of Ontario.I HAVE READ AND UNDERSTAND THIS AGREEMENT AND I AM AWARE THAT BY SIGNING THIS AGREEMENT I AM WAIVING CERTAIN SUBSTANTIAL LEGAL RIGHTS WHICH MY MINOR CHILD/WARD, HIS/HER HEIRS, NEXT OF KIN, EXECUTORS, ADMINISTRATORS AND ASSIGNS AND I MAY HAVE AGAINST THE RELEASEES.

I SIGN THIS DOCUMENT VOLUNTARILY AND WITHOUT INDUCEMENT this _______ day of ______________________, 2009 at ______________________, Ontario, Canada.________________________________________ __________________________________________ Signature of Parent/Guardian Printed Name of Parent/Guardian ________________________________________ __________________________________________Signature of Witness Printed Name of Witness


Hymers Agricultural SocietyPERSONAL INFORMATION ExHIBITORS WAIvER

Name:.........................................................................................................................

Address:......................................................................................................................

Phone:.........................................................................................................................

Personal information in this form is collected under the Privacy Policy of the Hymers Agricultural Society (HAS) who will use the information for registration and payment for the entries entered in the events at the HAS Fall Fair and for the purpose of process-ing payment of prize monies and publication of the winners. names in any publication and to inform you of upcoming events related to HAS. By completing and submitting this form, the Exhibitor consents to the information in the formbeing used by the said parties, for said purposes. Any information collected by HAS regarding members, exhibitors, sponsors, directors and any other persons related directly to the business of HAS and its Fair, will be solely used for the purposes of promotion of HAS and its Fair, and for the maintenance of their files and database. Any member, exhibitor, commercial exhibitor, sponsor or director realizes when they agree to take part in HAS and the Hymers Fair, that their names may be published for these reasons only. None of this information whatsoever will be sold or transferred to any outside party for any reason.

Please check one: ___I consent to my personal information being used by HAS in their database for future Fair mailings.

___ I would like my personal information to be removed from the HAS database.

Signature:.....................................................................................................................

Direct questions to: Debbie Hoover, Secretary, Hymers Agricultural Society, 97 Cox Crescent, Thunder Bay, Ontario P7A 7K7 (807)-475-8586 [email protected]

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Hymers Agricultural SocietyGYMKHANA ENTRY FORM MONDAY, LABOUR DAY WEEKEND

• Gymkhana entry forms must be delivered to the Hymers Fair Secretary by 5:00 p.m. August 28th.• An entry fee of $15 per junior competitor and $20 per senior rider is to accompany the entry form, and all senior riders need to have a current membership (cost $5) in the Hymers Agricultural Society. • Forward forms to: Debbie Hoover, 97 Cox Crescent Thunder Bay, Ontario P7A 7K7 Phone/fax: 475-8586 • Entry form must be accompanied by the release form found on page 91 or 92.

Name of Rider ..................................................................... Name of Horse ...........................................................................................

Address.......................................................................................................... Postal Code...................................................................................

Breed of Horse and Age........................................................................................................................................................................................

Phone.................................................................. Birthdate if entering Junior A or B...................................................................................

Owner of Horse (if different from rider) ........................................................................................................................................................................

Signature ......................................................................................................................................................................................................................

Membership Number ...................................................................................................... or $5.00 membership fee for Senior Rider ........................

Total Membership Fee Enclosed .................................................................................... Total Amount Enclosed ......................................................

Email address.......................................................................................................................................................................................

Class Section Description

NOTE that all prize money will be sent to the rider, and the membership fee will be retained from each Senior Rider for the coming year.

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MEMBER SURVEY:

In an effort to keep our Membership Fees and Gate Admission prices down, we would like to ask each of our members to fill out this short questionnaire and return it with your entry form, or fax it to 475-8586, or fill it out on our website (www.hymersfair.com) and submit it electronically.

Name: _________________________________________________Membership #: ____________ Phone #: _________________Email address: ___________________________________________

1. Would you be willing to receive your prize book electronically instead of receiving it in the mail? If yes, please clearly fill in your email address above.

2. Would you be willing to pick up your prize book and membership card at a specific location: on the fairgrounds, at the Secretary’s house, or a pick up location in Thunder Bay, instead of having the prize book mailed to you?

3. How do you feel about the following year’s $5.00 membership fee automatically coming off of your current year’s prize money? ___________________________________________________________________

4. What categories should we add to the prize book? _____________________________________________________________________________

5. Are you willing to volunteer during our Fair, or do you know of any high school students that would be willing to volunteer before or during the Fair, and receive their mandatory volunteer hours? If yes, include name and phone #: _________________________.

6. Are you willing to help out at workbees during the summer to get our grounds ready for the Fair?

7. Are you interested in becoming a Hymers Fair Director for the 2010-2011 term?8. Are you interested in receiving more information regarding rental space in our

Market Building or on the Grounds?9. What do you like best about the Hymers Fall Fair? _________________

______________________________________________________________________________________________________________________

10. What would you like to see at the Fair? _____________________________________________________________________________________

Do you have any other comments, questions, concerns, or issues you’d like addressed? If so, please write a little note below and we will get back to you.


ENTRY FORM Hymers Agricultural Society

See General Rule 6 for entry due dates. (page 11 in prize list)

Name (Mr., Ms., Mrs., Miss) .................................................................................................................Membership Number ...............................................................

Full Street Address ...............................................................................................................................Postal Code ............................................................................

Email Address ......................................................................................................................................

Date ........................................................................................Membership Fee Enclosed .................Livestock Entry Fee Enclosed .................................................

Phone .....................................................................................Birthdate if entering Junior Class (18 & under) ......................................................................................

The following entries are made according to the rules and regulations of the Hymers Agricultural Society found on page 11 in the prize list which I have read and

hereby accept. Please read rules carefully.

Signature ..............................................................................................................................................Total number of exhibit tags: ....................................................

You must complete your own Exhibit Tags and attach securely to Exhibit. Include Exhibitor Number.

Check here .............................................................................and Tags will be mailed to you. Otherwise tags will be available at office on fairgrounds.

Are you willing to serve as a volunteer committee member? Yes .....................................................No .............................................................................................

Forward forms to: Debbie Hoover,97 Cox CrescentThunder Bay, Ontario P7A 7K7

Ph./fax 475-8586

A membership fee of $5.00 will be retained from each adult prize

winner for the coming year.

Class Section Description Class Section Description

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COMMERCIAL • INDUSTRIAL • FARMWOODBURNERS WELCOME

Locally Owned & Operated Come See Why...

WE’RE VERY ON SERVICE

475-4259Toll Free 1-800-660-2666

910 Commerce St. Thunder Bay

GAS • DIESEL FUEL • HOME HEATING OIL



Class Section Description Class Section Description

Prize money can be paid in cash at the Fair office Sunday, Sept. 6th and Monday, Sept. 7th. If you wish to receive a cheque for your prize winnings, one will be sent to you. The choice is yours!


VOLUNTEER APPLICATION FORMAre you interested in volunteering at the 97th Hymers Fall Fair?

Complete the Volunteer Application Form (make sure a parent or guardian signs it if you are under 18) and mail it to PO Box 196, Kakabeka Falls, ON P0T 1W0

or fax it to 475-8586 before Monday, August 10th, 2009.

Name:__________________________________________Age(ifunder18):____________ Address:__________________________________________________________________________ Phone#:______________________________Email:___________________________________ School&Grade(ifapplicable)_______________________________________________________ Signature:________________________________________________________________________ Parent/GuardianSignature(ifunder18):_____________________________________________

Whyareyouinterestedinvolunteering: Secondaryschoolrequirement_______OR Other____________________________________________________________________________ __________________________________________________________________________________

Availability (Please check all times that you are available):

Friday,September4,2009from4:00p.m.to9:00p.m.______ Saturday,September5,2009from8:00a.m.to6:00p.m.______ Sunday,September6,2009from9:00a.m.to6:00p.m. ______ Monday,September7,2009from9:00a.m.to6:00p.m.______

Events / Activities (Please mark down your 1st and 2nd choice):

_____BeefShow _____DairyShow _____Gymkhana _____LightHorseShow _____SmallAnimals _____ExhibitHall _____Gazebo(informationboothandcontests) _____CashDrawticketsales _____Entertainment _____Sports(Games,NailDrivecontest) _____Market _____WaterBooth _____IceCreamBooth _____HotDogBooth _____DiningHall _____DogPatchArea(PettingFarm) _____Children’sArea(facepainting,crafts) _____GroundsMaintenance

Contact our volunteer coordinators for more information at 475-8586 or [email protected]


Homecraft Judging Standards

for Ontario Fairs

The purpose of the following pages is to give the Exhibitor guidelines that judges follow on accepted standards and desired qualities of exhibits in food, clothing, quilts, handcrafts, and photography.

HO

ME

CR

AFT

JU

DG

ING

STA

ND

AR

DS

FO

R O

NTA

RIO

FA

IRS

GE

NE

RA

L P

OIN

TS T

O C

ON

SID

ER

WH

EN

JU

DG

ING

FO

OD

YE

AS

T B

RE

AD

AN

D R

OLL

S- b

uns

are

join

ed to

geth

er, t

hey

are

not s

liced

but

pul

led

apar

t for

tast

ing

-gla

zes,

if u

sed,

sho

uld

enha

nce

the

appe

aran

ce o

f the

pro

duct

.- c

inna

mon

bun

s do

not

hav

e fru

it, o

nly

butte

r and

cin

nam

on- c

hels

ea b

uns

mus

t be

rolle

d up

with

bro

wn

suga

r, bu

tter/c

inna

mon

/rais

ins

insi

de25

G

ener

al A

ppea

ranc

e- s

ize

and

shap

e: w

ell p

ropo

rtion

ed- c

olou

r: ev

en, g

olde

n br

own

top

and

botto

m- c

rust

: abo

ut 3

mm

(1/8

”) th

ick,

tend

er y

et c

risp,

roun

ded,

no

crac

ks o

r bul

ges.

- bot

tom

sea

m s

houl

d be

wel

l ble

nded

in25

I

nter

nal A

ppea

ranc

e- t

extu

re: s

oft,

smoo

th, s

ilky,

spr

ingy

cru

mb;

sm

all,

even

ly d

istri

bute

d ce

lls;

light

for s

ize

- col

our:

char

acte

ristic

s of

the

type

of b

read

or r

oll,

unifo

rm, n

o da

rk s

treak

s.50

F

lavo

ur a

nd A

rom

a- s

wee

t and

nut

ty- a

rom

a: s

wee

t and

free

from

yea

st o

dour

QU

ICK

BR

EA

DS

Tea

Bis

cuits

25

Gen

eral

App

eara

nce

- siz

e: u

nifo

rm- s

hape

: sym

met

rical

, stra

ight

sid

es, l

evel

top,

bak

ed in

divi

dual

ly o

n pa

n so

side

s do

not

touc

h- c

olou

r: ev

en, g

olde

n br

own,

no

surfa

ce fl

our

- cru

st: t

hin,

tend

er to

p, b

otto

m, a

nd s

ides

25

Int

erna

l App

eara

nce

- flak

y, e

ven

grai

n; s

light

ly m

oist

, ten

der,

sprin

gy c

rum

b, p

eels

off

in la

yers

50

Fla

vour

- ple

asin

g, n

ot fl

at: n

o on

e fla

vour

too

pron

ounc

ed- t

he fl

avou

r sho

uld

be c

hara

cter

istic

of t

he fo

od a

nd n

ot o

verp

ower

ed b

y an

yon

e in

gred

ient

Cof

fee

Cak

es a

nd F

ruit

Bre

ad25

G

ener

al A

ppea

ranc

e- s

ize

and

shap

e: w

ell p

ropo

rtion

ed- c

olou

r: ev

en a

nd a

ttrac

tive

- cru

st: t

ende

r, no

exc

ess

moi

stur

e. A

cra

ck in

the

cent

re o

f fru

it br

ead

top

surfa

ce is

acc

epta

ble

25

Int

erna

l App

eara

nce

- eve

n gr

ain,

wel

l bak

ed, n

o so

ggy

cent

re, n

o tu

nnel

s or

larg

e ai

r hol

es- f

ruit

shou

ld b

e ev

enly

dis

tribu

ted

in b

read

s50

Flav

our

- ple

asin

g, b

lend

ed, n

o on

e fla

vour

too

pron

ounc

ed- t

he fl

avou

r sho

uld

be c

hara

cter

istic

of t

he fo

od a

nd n

ot o

verp

ower

ed b

y an

yon

e in

gred

ient

Muffin

s25

G

ener

al A

ppea

ranc

e- s

ize:

uni

form

- sha

pe: s

ymm

etric

al, n

o pe

aks

- col

our:

char

acte

ristic

of t

he ty

pe o

f muf

fin, e

venl

y br

owne

d- c

rust

sho

uld

be te

nder

and

thin

- muf

fins

may

be

bake

d in

pap

er c

ups

or m

uffin

tins

25

Int

erna

l App

eara

nce

- moi

st, t

ende

r cru

mb,

eve

n gr

ain,

no

tunn

els,

not

dou

ghy

50

Fla

vour

- ple

asin

g, b

lend

ed, n

o on

e fla

vour

too

pron

ounc

ed- t

he fl

avou

r sho

uld

be c

hara

cter

istic

of t

he fo

od a

nd n

ot o

verp

ower

ed b

y an

y

one

ingr

edie

nt

TA

RTS

AN

D P

IES

Hin

t: - t

empe

r new

alu

min

um p

ie p

late

s by

eith

er m

etho

d1)

bak

e em

pty

plat

e at

450

for 8

-10

min

.2)

ligh

tly o

il an

d ba

ke p

late

at 4

50 fo

r 8-1

0 m

in.

Two

Cru

st20

G

ener

al A

ppea

ranc

e- s

hape

: Sym

met

rical

, slig

ht s

hrin

kage

- col

our:

even

, gol

den

brow

n, n

o bu

rnt e

dges

- attr

activ

e ed

ging

40

C

rust

- top

cru

st: m

ediu

m th

ickn

ess,

flak

y, te

nder

, atta

ched

to lo

wer

cru

st, n

o on

efla

vour

too

pron

ounc

ed- b

otto

m c

rust

: med

ium

thic

knes

s, fl

aky,

wel

l bak

ed, n

ot s

oggy

, no

one

flavo

ur to

o pr

onou

nced

- lat

tice

top

mus

t be

wov

en, n

o cu

t out

s40

F

illin

g- d

epth

of fi

lling

sho

uld

be in

pro

porti

on to

dep

th o

f cru

st (

appr

ox 3

/4 fu

ll)- c

onsi

sten

cy o

f filli

ng s

houl

d be

ade

quat

e to

hol

d sh

ape

whe

n se

rved

- flav

our c

hara

cter

istic

of t

he ty

pe o

f filli

ng-

the

flavo

ur s

houl

d be

cha

ract

eris

tic o

f th

e fo

od a

nd n

ot o

verp

ower

ed b

y an

y on

e in

gred

ient


One

Cru

st o

r Ta

rts

20

Gen

eral

App

eara

nce

- sha

pe: s

ymm

etric

al, s

light

shr

inka

ge- c

olou

r: ev

en, g

olde

n br

own,

no

burn

t edg

e- a

ttrac

tive

edgi

ng40

Cru

st- m

ediu

m th

ickn

ess,

flak

y, te

nder

, no

one

flavo

ur to

o pr

onou

nced

- (if)

cru

mb

crus

t: ch

arac

teris

tic o

f ing

redi

ents

use

d- n

o pr

onou

nced

fold

s in

tart

shel

l40

Filli

ng- c

onsi

sten

cy o

f filli

ng s

houl

d be

ade

quat

e to

hol

d sh

ape

whe

n se

rved

- flav

our c

hara

cter

istic

of t

he ty

pe o

f ing

redi

ents

, com

plem

ents

cru

st a

nd n

otov

erpo

wer

ed b

y an

y on

e in

gred

ient

Topp

ing:

Mer

ingu

e- g

olde

n br

own,

no

bead

ing

or w

eepi

ng- t

ende

r, ea

sily

cut

with

out p

ullin

g- m

ediu

m th

ickn

ess,

not

less

than

1.5

cm

(1/2

”)- s

houl

d to

uch

the

side

s of

the

crus

tC

rum

b- c

risp,

goo

d pr

opor

tion

of to

ppin

g to

filli

ng -

- flav

our c

ompl

emen

ts fi

lling

CA

KE

S A

ND

CU

PC

AK

ES

Cak

es25

G

ener

al A

ppea

ranc

e- s

ize:

med

ium

, uni

form

thic

knes

s of

laye

rs- s

hape

: eve

nly

risen

, lev

el o

r slig

htly

roun

ded

top,

stra

ight

edg

es- c

olou

r: ev

en, g

olde

n br

own

- cru

st: t

hin,

tend

er- i

cing

or f

rost

ing

(if u

sed)

: ski

llful

ly a

pplie

d an

d in

goo

d pr

opor

tion

to c

ake

(see

fros

ting

stan

dard

s)25

Inte

rnal

App

eara

nce

- fine

, eve

n gr

ain,

tend

er, s

prin

gy c

rum

b, s

light

ly m

oist

- filli

ng m

ust c

ompl

emen

t cak

e50

F

lavo

ur- d

elic

ate,

ple

asin

g, n

o on

e fla

vour

too

pron

ounc

ed- t

he fl

avou

r sho

uld

be c

hara

cter

istic

of t

he fo

od a

nd n

ot o

verp

ower

ed b

y an

yon

e in

gred

ient

ICIN

GS

AN

D F

RO

STI

NG

SD

efini

tion:

Fro

stin

gs -

are

boile

d or

coo

ked.

Icin

gs -

shou

ld n

ot b

e co

oked

and

sho

uld

have

but

ter o

r sho

rteni

ng b

ase

Gen

eral

App

eara

nce

- cre

amy,

not

too

thic

kTe

xtur

e- w

ell b

eate

n, s

moo

th, n

ot g

ranu

lar t

o ta

ste,

not

brit

tle, h

olds

sha

peFl

avou

r- c

ompl

emen

ts fl

avou

r of c

ake

- the

flav

our s

houl

d be

cha

ract

eris

tic o

f the

food

and

not

ove

rpow

ered

by

any

one

ingr

edie

ntD

EC

OR

ATE

D C

AK

ES

50

Gen

eral

App

eara

nce

- jud

ged

on d

ecor

atio

n on

ly- m

ust b

e ca

ke u

nles

s ot

herw

ise

stat

ed (t

est w

ith s

kew

er)

- attr

activ

e- g

ood

desi

gn, n

ot o

verd

one

- attr

activ

e co

mbi

natio

n of

col

ours

50

Wor

kman

ship

- cre

ativ

ity a

nd v

arie

ty o

f tec

hniq

ues

shou

ld b

e co

nsid

ered

- nea

t, sk

illfu

l- t

ype

of ic

ing

or fr

ostin

g su

itabl

e fo

r dec

orat

ion

- mus

t be

edib

leC

HIF

FON

, SP

ON

GE

, AN

D A

NG

EL

CA

KE

S25

G

ener

al A

ppea

ranc

e- s

hape

: eve

nly

risen

, eve

n or

slig

htly

roun

ded

top

- col

our:

even

, lig

ht b

row

n25

I

nter

nal A

ppea

ranc

e- t

extu

re: fi

ne, e

ven

grai

n, fe

athe

ry, t

ende

r, sp

ringy

cru

mb

and

no tu

nnel

s- c

olou

r: un

iform

, cha

ract

eris

tic o

f typ

e of

cak

e50

Flav

our

- del

icat

e, n

o on

e fla

vour

too

pron

ounc

edFR

UIT

CA

KE

25

Gen

eral

App

eara

nce

- sha

pe: e

venl

y ris

en- c

olou

r: ev

en, n

o bu

rnt c

rust

25

Int

erna

l App

eara

nce

- eno

ugh

batte

r to

hold

frui

ts, e

tc. t

oget

her

- eve

n di

strib

utio

n of

frui

ts a

nd n

uts

- moi

st b

ut n

ot s

ticky

- hol

ds s

hape

whe

n se

rved

, not

cru

mbl

y50

F

lavo

ur a

nd A

rom

a- b

lend

ed, f

ruity

rath

er th

an s

picy


- fre

ezer

jam

s do

not

requ

ire a

sea

l25

G

ener

al A

ppea

ranc

e- c

ondi

tion

of p

rodu

ct: n

atur

al c

olou

r, or

igin

al s

hape

, no

blem

ishe

s or

spo

ts- l

iqui

d: c

lear

, no

clou

dine

ss o

r sed

imen

t- p

ack:

attr

activ

e, u

nifo

rm p

iece

s; h

eads

pace

1.5

cm o

r Vi’

- pro

porti

ons:

1/3

liqu

id a

nd 2

/3 s

olid

s- c

onta

iner

: sui

tabl

e si

ze, c

lean

, cle

ar a

nd p

rope

rly s

eale

d25

Text

ure

- firm

, yet

tend

er; n

ot m

ushy

, cha

ract

eris

tic o

f the

type

of p

rodu

ct50

F

lavo

ur- a

s ne

ar to

nat

ural

as

poss

ible

JAM

S, C

ON

SE

RV

ES

, AN

D M

AR

MA

LAD

ES

Jam

- m

ade

from

who

le c

rush

ed o

r cho

pped

frui

t, je

lly-li

ke te

xtur

e bu

t sof

t and

eas

yto

spr

ead

Mar

mal

ade

- a te

nder

jelly

with

sm

all p

iece

s of

citr

us fr

uit e

venl

y di

strib

uted

thro

ugho

utC

onse

rves

- a

mix

ture

of f

ruits

and

som

etim

es in

clud

es n

uts

and/

or ra

ison

s25

G

ener

al A

ppea

ranc

e- c

olou

r: na

tura

l- e

ven

dist

ribut

ion

of fr

uit

- con

tain

er: s

uita

ble

size

, cle

an, c

lear

, and

pro

perly

sea

led

25

Te

xtur

e- c

hara

cter

istic

of t

he ty

pe o

f pro

duct

- jam

s: s

oft a

nd e

asy

to s

prea

d, n

o se

para

tion

of fr

uit a

nd ju

ice.

- con

serv

es: s

oft a

nd e

asy

to s

prea

d, th

inne

r con

sist

ency

than

jam

, siz

e of

fruits

and

nut

sca

n va

ry, n

o fre

e ju

ice.

- mar

mal

ades

: jam

or j

elly

-like

con

sist

ency

, mus

t con

tain

one

or m

ore

citru

sfru

its50

F

lavo

ur- n

atur

al fr

uit fl

avou

r- f

reez

er ja

ms

do n

ot re

quire

a s

eal

JELL

YJe

lly -

mad

e fro

m fr

uit j

uice

s25

G

ener

al A

ppea

ranc

e- c

olou

r: na

tura

l- c

larit

y: c

lear

- con

tain

er, r

equi

red

size

, cle

an, c

lear

, pro

perly

sea

led

25

Te

xtur

e- s

hake

s sl

ight

ly, re

tain

s sh

ape

- sm

ooth

, shi

ny c

ut e

dge

- aro

ma:

ple

asin

g, n

o ra

ncid

odo

urC

OO

KIE

S25

G

ener

al A

ppea

ranc

e- s

ize

and

shap

e: u

nifo

rm, a

ppro

x. 2

-21/

2 “ r

ound

- col

our:

even

25

Int

erna

l App

eara

nce

- cha

ract

eris

tic o

f the

type

of c

ooki

e- r

olle

d co

okie

s: te

nder

, cris

p, e

ven

crum

b- d

rop

cook

ies:

sof

t slig

htly

moi

st, t

ende

r- fi

lled

cook

ies:

tend

er, e

ven

crum

b; fi

lling

firm

eno

ugh

to h

old

shap

e- f

ruit

cook

ies:

moi

st, t

ende

r, ev

en d

istri

butio

n of

frui

t50

Flav

our

- cha

ract

eris

tic o

f the

type

of c

ooki

e- fi

lling

(if u

sed)

: mus

t com

plem

ent c

ooki

e- w

hite

cho

cola

te c

hips

acc

epte

d in

cho

cola

te c

hip

cook

ies

- flav

our s

houl

d be

cha

ract

eris

tic o

f the

food

and

not

ove

rpow

ered

by

any

one

ingr

edie

ntS

QU

AR

ES

AN

D B

AR

S25

G

ener

al A

ppea

ranc

e- s

ize

and

shap

e sh

ould

be

unifo

rm- s

quar

es -

appr

ox 1

1/2

” squ

are

- bar

s ar

e ap

prox

. 1 1

/2” x

l” re

ctan

gula

r- p

arty

squ

ares

/bar

s ar

e sm

alle

r tha

n re

gula

r squ

ares

/bar

s- s

houl

d be

cle

an c

ut, n

o ou

tsid

e ed

ges

25

Int

erna

l App

eara

nce

- goo

d pr

opor

tion

of fi

lling

to c

rust

and

top

- con

sist

ency

of s

quar

es/b

ars

shou

ld b

e ad

equa

te to

hol

d sh

ape

whe

n se

rved

50

Fla

vour

- cha

ract

eris

tic o

f the

squ

are/

bar

- filli

ng m

ust c

ompl

imen

t the

squ

are/

bar

- flav

our s

houl

d be

cha

ract

eris

tic o

f the

food

and

not

ove

rpow

ered

by

any

one

ingr

edie

ntC

AN

NE

D F

RU

ITS

Pre

serv

es -

who

le s

mal

l fru

it or

pie

ces

of la

rge

fruit

in th

ick

syru

pC

anne

d Fo

ods

and

Pre

serv

es- fl

ip ja

r ups

ide

dow

n an

d th

en u

p ag

ain.

Liq

uid

shou

ld re

mai

n cl

ear a

nd th

ere

shou

ldbe

littl

e di

sint

egra

tion

of th

e pr

oduc

t- t

est s

eal b

y re

mov

ing

the

scre

w b

and

- dis

qual

ify ja

rs if

ther

e ar

e an

y si

gns

of s

poila

ge- p

rope

rly s

eale

d ja

rs w

ill h

ave

a sl

ight

ly in

verte

d lid

, not

bul

ged


- not

gum

my,

stic

ky o

r rub

bery

50

Fla

vour

- nat

ural

frui

t flav

our

- fre

ezer

jelli

es d

o no

t req

uire

a s

eal a

nd a

re s

light

ly o

paqu

e in

stea

d of

cle

arP

ICK

LES

, RE

LIS

HE

S, K

ETC

HU

P, S

ALS

A, C

HU

TNE

Y &

DR

ES

SIN

GS

Rel

ish

- fine

ly c

hopp

ed v

eget

able

s, v

ineg

ar, s

ugar

, spi

ces

cook

ed to

a d

esire

d th

ickn

ess

Sal

sas

- flav

or o

f fru

it or

veg

etab

les

shou

ld n

ot b

e ov

erpo

wer

ed b

y sp

ices

and

hot

ness

Dill

Pic

kle

- any

var

iety

of v

eget

able

flav

oure

d w

ith d

ill25

G

ener

al A

ppea

ranc

e- c

olou

r nat

ural

- no

food

col

ourin

g- s

ome

relis

hes,

pic

kles

and

sal

sas

are

“no

cook

” rec

ipes

and

will

not

hav

e to

be s

eale

d.- c

larit

y: n

ot c

loud

y; s

omet

imes

sem

i-tra

nspa

rent

- uni

form

ity o

f mix

ture

: uni

form

and

med

ium

-siz

ed p

iece

s- c

onta

iner

: sui

tabl

e si

ze, c

lean

, cle

ar a

nd p

rope

rly s

eale

d- a

ppro

xim

atel

y 2/

3veg

etab

le a

nd 1

/3 b

rine

for p

ickl

es25

Text

ure

- cuc

umbe

r or m

ixed

veg

etab

le p

ickl

es: fi

rm, c

risp

- sw

eet p

ickl

es: fi

rm, y

et te

nder

, not

ove

rcoo

ked,

sm

ooth

syr

up- r

elis

hes:

uni

form

pie

ces

- ket

chup

: sm

ooth

, hea

vy c

onsi

sten

cy- c

hili

sauc

e, s

alsa

, chu

tney

: thi

ck a

nd c

hunk

y50

F

lavo

ur a

nd A

rom

a- p

leas

ing,

no

one

flavo

ur to

o pr

onou

nced

- aro

ma,

no

off o

dour

s or

mus

tines

sC

AN

DY,

FU

DG

E25

G

ener

al A

ppea

ranc

e- s

ize

and

shap

e: u

nifo

rm- f

udge

sho

uld

be c

lean

cut

- col

our:

char

acte

ristic

of t

he ty

pe o

f can

dy/fu

dge

25

Te

xtur

e- c

hara

cter

istic

of t

he ty

pe o

f can

dy/fu

dge

- car

amel

s: s

moo

th, n

o gr

aini

ness

, che

wy,

not

stic

ky- b

rittle

: sm

ooth

, har

d- f

udge

: sm

ooth

, no

grai

nine

ss, c

ream

y, s

oft b

ut fi

rm e

noug

h to

han

dle

50

Fla

vour

- flav

ourfu

l, no

t jus

t sw

eet;

no s

corc

hed

tast

e- fl

avou

r sho

uld

be c

hara

cter

istic

of t

he c

andy

/fudg

e, a

nd n

ot o

verp

ower

edby

any

one

ingr

edie

nt

SE

NS

IBLE

SN

AC

KS

50

Gen

eral

App

eara

nce

- siz

e an

d sh

ape:

sui

tabl

e fo

r the

type

of s

nack

- app

ealin

g- a

ttrac

tive

pres

enta

tion

and

crea

tivity

- var

iety

of c

olou

rs a

nd te

xtur

es50

N

utri

tiona

l val

ue- e

mph

asis

on

nutri

tious

, who

leso

me

food

s fo

llow

ing

Can

ada’

s Fo

od G

uide

- lim

ited

use

of fo

ods

high

in fa

t, su

gar a

nd s

alt

SP

EC

IAL

CLA

SS

ES

Way

s to

ser

ve ie

:- a

pple

s, c

hees

e, p

otat

oes.

, etc

.Ju

dged

by

the

sam

e cr

iteria

as

sens

ible

sna

cks.

QU

ILTS

HA

ND

QU

ILTI

NG

Sco

re F

or Q

uilts

25

Gen

eral

App

eara

nce

& D

esig

n20

C

olou

r, M

ater

ial

55

Wor

kman

ship

25

Gen

eral

App

eara

nce

& D

esig

n- a

ttrac

ts a

ttent

ion

(out

stan

ding

col

our,

desi

gn, e

tc.)

- nea

t, cl

ean,

no

chal

k, p

enci

l mar

ks o

r blo

od s

tain

s- n

o rip

plin

g ed

ges

-

no

bast

ing

thre

ads

or k

nots

sho

win

g on

fron

t or b

ack

- bac

king

sm

ooth

and

free

from

wrin

kles

-

no

penc

il or

ste

ncil

mar

king

s sh

ould

be

visi

ble

- a n

ew d

esig

n or

an

orig

inal

ada

ptat

ion

of a

n ol

d on

e as

opp

osed

to a

trad

ition

alad

apta

tion

of a

n ol

d de

sign

- any

inte

rest

ing

com

bina

tions

of l

arge

and

sm

all,

light

and

dar

k- d

esig

n of

qui

lting

sui

tabl

e to

des

ign

of q

uilt

( e.g

., ge

omet

ric q

uilti

ng d

esig

nco

mpl

imen

ts g

eom

etric

pie

cing

des

ign)

- sca

le a

nd p

ropo

rtion

of p

iece

s an

d sh

apes

rela

te to

eac

h ot

her a

nd to

siz

e of

qui

lt- o

ne fo

cal p

oint

, or e

ye tr

avel

s ar

ound

with

out a

nd n

ot o

ver t

he e

dge

- ple

asin

g pr

opor

tion

of b

orde

r to

rest

of q

uilt

- sca

llops

, pic

ots,

or a

dditi

onal

feat

ures

com

plim

ent d

esig

n of

qui

lt an

d qu

iltin

g- a

qui

lt or

qui

lted

artic

le m

ust h

ave

3 la

yers

, a fr

ont,

a fil

ling

and

a ba

ck20

C

olou

r &

Mat

eria

ls:

- attr

activ

e co

mbi

natio

ns- t

op a

nd b

ack

harm

oniz

e- p

rints

and

sol

ids

used

in p

leas

ing

rela

tions

hips


- Out

er F

abric

s - g

ood

qual

ity, u

nifo

rm q

ualit

y- c

olou

r fas

t and

dur

able

to w

arra

nt ti

me

and

expe

nse

ofm

akin

g it

- no

varia

tion

in c

olou

r bet

wee

n pi

eces

of s

ame

fabr

ic- i

f nec

essa

ry, w

ill s

tand

was

hing

and

har

d us

e- s

elva

ge m

ust b

e cu

t off

- Thr

ead

- dur

able

- sui

tabl

e co

lour

- Fill

ing

- sm

ooth

and

eve

nly

dist

ribut

ed- s

uita

ble

wei

ght f

or a

rticl

e- s

houl

d la

unde

r wel

l‘

Wor

kman

ship

30

Qui

lting

:- s

ingl

e th

read

use

d- s

titch

es u

nifo

rm a

nd e

venl

y sp

aced

on

both

fron

t and

bac

k- i

f pie

ced

or a

ppliq

ued,

mor

e qu

iltin

g th

an “s

titch

ing

in th

e di

tch”

nee

ded

togi

ve te

xtur

e.- e

ven

thou

gh d

iffer

ent b

atts

(cot

ton,

pol

yest

er, w

ool,

silk

, bam

boo

and

blen

ds o

f the

se) h

ave

diffe

rent

min

imum

requ

irem

ents

for q

uilti

ng, q

uilti

nglin

es s

houl

d ne

ver b

e m

ore

than

4” a

part

in a

ny d

irect

ion.

10

Bor

ders

:- s

traig

ht a

nd e

ven

- if p

iece

d, s

eam

s in

cons

picu

ous

and

bala

nced

10

Bin

ding

and

Pic

ots

:- s

quar

e co

rner

s m

itere

d or

nea

tly c

onst

ruct

ed u

sing

alte

rnat

ive

met

hod

- all

bind

ing

padd

ed to

edg

e- s

epar

ate

bind

ing

is p

refe

rred

to th

e ba

ckin

g fa

bric

bei

ng b

roug

ht to

fron

t- i

f a s

epar

ate

bind

ing,

it s

houl

d be

cut

on

the

bias

rath

er th

an a

stra

ight

gra

inbi

ndin

g- s

epar

ate

bind

ings

sho

uld

be s

ewn

on to

p by

mac

hine

and

on

back

by

hand

- if t

he b

acki

ng is

bro

ught

to th

e fro

nt a

s bi

ndin

g it

shou

ld b

e ha

nd h

emm

ed- d

ark

bind

ing

bette

r tha

n lig

ht (d

oesn

’t sh

ow d

irt a

nd a

cts

as a

fram

e)5

Lini

ng:

- sho

uld

com

plem

ent t

op o

f qui

lt, h

ave

cent

re p

anel

with

spl

it pa

nel s

ewn

toou

ter e

dges

Pie

ced:

Des

ign

on to

p m

ade

by jo

inin

g pi

eces

of f

abric

toge

ther

with

han

d or

mac

hine

sea

ms

- may

be

join

ed b

y m

achi

ne- p

oint

s an

d co

rner

s m

eet

- blo

cks

line

up a

ccur

atel

y w

ith e

ach

othe

r

- sea

m a

llow

ance

trim

med

to 1

/4”

- sea

m a

llow

ance

s ar

e pr

esse

d to

war

d da

rker

fabr

ics

OR

dar

k se

ams

allo

wan

ces

are

trim

med

sm

alle

r tha

n lig

ht o

nes

if th

e se

am a

llow

ance

s ar

e pr

esse

dto

war

d th

e lig

hter

for e

asie

r con

stru

ctio

n an

d le

ss b

ulky

com

ers.

App

lique

d:D

esig

n of

top

mad

e by

app

lyin

g pi

eces

of f

abric

to a

noth

er b

ackg

roun

d fa

bric

, som

e¬tim

es w

ith m

achi

ne s

titch

ing

- raw

edg

e of

app

lique

turn

ed u

nder

and

stit

ched

- han

d ap

pliq

ue s

titch

es s

mal

l and

invi

sibl

e (b

lind

hem

min

g)- e

mbr

oide

ry s

titch

es m

ay b

e us

ed fo

r dec

orat

ion

only

- mac

hine

app

lique

stit

ches

eve

n an

d cl

ose

toge

ther

, with

no

raw

edg

e of

app

lique

show

ing

beyo

nd m

achi

ne s

titch

ing

- gra

in o

f app

lique

mat

ches

gra

in o

f bac

kgro

und

whe

n po

ssib

le- n

o sh

adow

of a

ppliq

ue s

eam

allo

wan

ces

show

ing

agai

nst b

ackg

roun

d- a

rt qu

ilts

(wal

lhan

ging

s) m

ay h

ave

the

raw

edg

es o

f the

app

lique

vis

ible

ifth

ey a

re w

ell s

titch

ed w

ith ti

ny m

achi

ne s

titch

es c

lose

to th

e ed

ges

to p

reve

ntfu

rther

rave

ling

and

loos

enin

g of

the

appl

ique

Em

broi

dere

d:H

as q

uilti

ng a

nd e

mbr

oide

ry a

s pr

inci

pal d

ecor

atio

ns- a

ttrac

tive

colo

ur c

ombi

natio

n of

thre

ads

and

fabr

ics

- em

broi

dere

d de

sign

and

qui

lting

des

ign

coor

dina

te- s

titch

es n

eat a

nd a

ccur

ate

- no

trans

fer l

ines

vis

ible

- no

knot

s or

car

ry-o

ver (

float

) thr

eads

vis

ible

Pie

ced

and

App

lique

d1.

Des

ign

is p

iece

d, th

en a

ppliq

ued

to q

uilt

OR

2.

P

arts

of t

he q

uilt

are

piec

ed a

nd p

arts

are

app

lique

d O

R3.

The

quilt

is p

iece

d an

d ap

pliq

ues

are

adde

d to

top.

Who

le C

loth

Prin

cipa

l dec

orat

ion

is c

reat

ed b

y th

e qu

iltin

g st

itch

itsel

f on

a pl

ain

solid

col

our

Pre

prin

ted

(Che

ater

Qui

lts)

Sta

mpe

d de

sign

top

with

no

adde

d pi

eces

, qui

lted

only

Qui

lted

Art

icle

s O

ther

Tha

n Q

uilts

a) B

ags,

Clo

thin

g, C

ushi

ons,

Wal

lhan

ging

s, T

able

Run

ners

- Use

sco

re fo

r han

dcra

fts. R

efer

als

o to

sco

re fo

r qui

lts w

hen

judg

ing

quilt

ing

tech

niqu

es.

b) C

omfo

rters

- if t

ied,

kno

ts s

ecur

e an

d at

tract

ive

(squ

are

knot

s)- i

f han

dqui

lted,

stit

ches

may

be

larg

er th

an fo

r reg

ular

qui

lt, b

ut m

ust b

e^

unifo

rm a

nd e

ven

on b

oth

side

s


- if m

achi

ne q

uilte

d, s

titch

ing

smoo

th w

ith n

o pu

cker

s- s

pace

bet

wee

n ro

ws

of q

uilti

ng m

ay b

e up

to 1

3 cm

(5”)

- thi

ck fi

lling

ext

ends

righ

t to

outs

ide

edge

c) Q

uillo

ws:

- cov

erin

g th

at fo

lds

into

a p

illow

- ref

er to

the

scor

ing

for q

uilts

whe

n ju

dgin

g qu

iltin

g te

chni

ques

- if l

iste

d in

the

sew

ing

sect

ion,

it d

oes

not h

ave

to b

e qu

ilted

unl

ess

stat

ed.

- if l

iste

d in

the

quilt

ing

sect

ion,

it m

ust b

e qu

ilted

d) M

inia

ture

qui

lts a

re a

ppro

xim

atel

y 96

” per

imet

er. T

hey

are

repr

esen

tatio

n of

ala

rge

quilt

and

ther

efor

e bl

ock

size

sho

uld

not b

e la

rger

than

3”

MA

CH

INE

QU

ILTS

Mac

hine

qui

lts a

re ju

dged

by

the

sam

e co

nstru

ctio

n cr

iteria

as

Han

d Q

uilts

Ther

e ar

e tw

o m

etho

ds o

f mac

hine

qui

lting

:Fr

ee-M

otio

n - c

urve

d de

sign

s co

nsis

ting

of lo

ops

and

vine

s an

d fa

ncy

mot

ifs. S

tippl

e qu

iltin

g is

free

mot

ion

quilt

ing

done

with

ver

y sm

all m

ean

derin

g st

itche

s cl

ose

toge

ther

to fi

ll in

a b

ackg

roun

d. T

hey

gene

rally

do

not c

ross

ove

r eac

h ot

her.

Mea

nder

ing

can

be s

mal

l and

clo

se to

geth

er a

ndca

n cr

oss

over

as

in lo

ops

and

circ

les.

Fan

cy m

otifs

suc

h as

feat

hers

and

cabl

es c

an b

e do

ne w

ith fr

ee m

otio

n.S

traig

ht L

ines

- Th

ese

can

be d

one

in th

e di

tch,

bes

ide

seam

line

s an

d/or

an

even

dis

tanc

e aw

ay fr

om s

eam

line

s an

d/or

in g

rids

to fi

ll in

a b

ackg

roun

d.‘’’

-

the

quilt

pat

tern

sho

uld

enha

nce

the

over

all d

esig

n- t

ensi

on s

houl

d be

adj

uste

d so

that

thre

ads

from

one

sid

e of

qui

lt do

not

sho

w o

n th

eot

her s

ide

- end

s of

thre

ad s

houl

d be

bur

ied

in q

uilt

- too

muc

h de

taile

d m

achi

ne q

uilti

ng o

bscu

res

the

piec

ed d

esig

n an

d m

akes

the

quilt

very

hea

vy- t

hrea

d us

ed s

houl

d no

t ove

rpow

er th

e qu

ilt d

esig

n- e

mbe

llish

men

ts s

houl

d be

app

ropr

iate

and

ser

ve a

pur

pose

to th

e de

sign

of t

he q

uilt

- bin

ding

sho

uld

be s

ewn

on th

e to

p by

mac

hine

and

fini

shed

on

the

back

by

hand

- mac

hine

qui

lting

mus

t be

visi

ble

- “no

stit

ch a

nd fl

ip”

JUD

GIN

G S

TAN

DA

RD

S F

OR

CLO

THIN

GS

ever

al c

hang

es in

clo

thin

g co

nstru

ctio

n te

chni

ques

hav

e oc

curr

ed in

the

last

few

year

s, a

mon

g th

em th

e av

aila

bilit

y to

hom

e se

wer

s of

:- s

ewin

g m

achi

nes

with

mor

e ca

pabi

litie

s (s

erge

r)- q

uick

fact

ory

met

hods

- tim

e-sa

ving

mat

eria

ls a

nd e

quip

men

t (i.e

. iro

n-on

inte

rfaci

ng)

- the

wid

e us

e of

kni

ts w

hich

requ

ire d

iffer

ent t

echn

ique

s an

d le

ss fi

nish

ing

Ther

e ar

e m

any

way

s fo

r a h

ome

sew

er to

ach

ieve

a d

esire

d ef

fect

. A ju

dge

shou

ldno

t rul

e ou

t an

unfa

mili

ar m

etho

d if

the

resu

lt is

of s

atis

fact

ory

qual

ity.

The

scor

ecar

d fo

r clo

thin

g ha

s be

en d

evel

oped

to re

flect

cha

ngin

g se

win

g pr

actic

es,

whi

le p

rese

rvin

g a

high

sta

ndar

d of

wor

kman

ship

.25

D

esig

n, C

olou

r, an

d M

ater

ials

- cho

ice

of d

esig

n, c

olou

r and

mat

eria

ls s

how

s cr

eativ

ity a

nd in

divi

dual

ity- u

p-to

-dat

e st

yle,

sui

tabl

e fo

r int

ende

d us

e- f

abric

, trim

s, n

otio

ns w

ell c

hose

n an

d co

mpa

tible

and

sui

ted

toin

tend

ed u

se o

f gar

men

t (co

nsid

er c

are

requ

ired)

50

Wor

kman

ship

judg

ed fr

om o

utsi

de o

f gar

men

t- c

lean

, wel

l pre

ssed

- gar

men

t cut

on

grai

n of

fabr

ic, a

nd n

ap o

f pat

tern

runn

ing

in s

ame

dire

ctio

non

eac

h pi

ece

- all

patte

rns

(pla

ids,

che

cks,

oth

er p

rom

inen

t des

igns

) mat

ched

- trim

s an

d fa

sten

ers

sew

n on

nea

tly a

nd s

ecur

ely

- top

stitc

hing

stra

ight

, eve

n, a

nd o

f cor

rect

leng

th- a

ccur

ate

cons

truct

ion

of d

etai

ls s

uch

as b

utto

nhol

es, b

elts

, poc

kets

, pla

cket

s,co

llars

, and

cuf

fs- z

ippe

r lie

s fla

t, is

cov

ered

, and

is a

ccur

atel

y st

itche

d- g

athe

rs e

venl

y di

strib

uted

- col

lar h

as s

harp

poi

nts

of id

entic

al le

ngth

- set

in s

leev

es s

moo

th o

ver c

ap w

ith n

o pu

cker

s- g

arm

ent h

angs

wel

l, no

puc

kers

or p

ulle

d ar

eas

due

to b

adly

fitti

ng li

ning

or

inco

rrec

tat

tach

men

t of l

inin

g an

d in

terfa

cing

- hem

are

a sm

ooth

with

no

puck

ers

or h

em s

titch

es s

how

ing

- sel

vage

edg

es s

houl

d be

rem

oved

25

Wor

kman

ship

judg

ed fr

om in

side

of g

arm

ent

- int

erfa

cing

and

lini

ng, i

f use

d, a

re a

sui

tabl

e ty

pe a

nd w

eigh

t for

out

er fa

bric

- sat

isfa

ctor

y m

etho

d us

ed to

app

ly in

terfa

cing

and

lini

ng- s

titch

ing

is o

f eve

n le

ngth

and

tens

ion

- sea

m fi

nish

, if n

eces

sary

, is

appr

opria

te to

gar

men

t fab

ric a

nd n

eatly

don

e- d

art s

titch

ing

tape

rs g

radu

ally

to n

othi

ng a

t poi

nt a

nd is

sec

urel

y fa

sten

ed- f

acin

gs a

re fl

at, s

moo

th, a

nd d

o no

t rol

l to

outs

ide

of g

arm

ent

- sea

ms

in c

olla

rs, f

acin

gs, e

tc. t

rimm

ed a

nd g

rade

d to

redu

ce b

ulk

- cur

ved

seam

s cl

ippe

d so

they

lie

flat a

nd n

o pu

cker

ing

occu

rs- h

em a

n ev

en w

idth

, sec

urel

y an

d su

itabl

y st

itche

dS

ER

GE

R w

ork

shou

ld b

e ne

at a

nd la

y fla

t, no

loos

e th

read

s or

ends

, sea

ms

fast

ened

or c

hain

ed o

ffS

MO

CK

ING

Fabr

ic s

houl

d be

sui

tabl

e in

text

ure,

wei

ght w

eave

and

des

ign.

Stit

ch te

nsio

n sh

ould

be

even

and

con

sist

ent


Ple

ats

shou

ld b

e in

a n

atur

al p

aral

lel p

ositi

onS

moc

king

sho

uld

have

ela

stic

ity, n

ot ri

gid

or ti

ght

Gar

men

t sho

uld

be ju

dged

for c

onst

ruct

ion

as w

ell a

s sm

ocki

ngE

nglis

h S

moc

king

:- p

re-g

athe

red

pane

l of p

leat

s an

d sm

ocke

d, jo

inin

g pl

eats

toge

ther

in a

des

ign

- sm

ocki

ng s

houl

d ha

ve e

last

icity

- no

t rig

id o

r tig

htS

urfa

ced,

Hon

eyco

mb

or A

mer

ican

Sm

ocki

ng:

- not

pre

-gat

here

d- d

ots

irone

d on

bac

k of

fabr

ic- p

atte

rn is

des

igne

d an

d pl

eate

d at

sam

e tim

e, s

uch

as o

n gi

ngha

m o

rst

riped

mat

eria

lJU

DG

ING

STA

ND

AR

DS

FO

R H

AN

DC

RA

FTS

15

Gen

eral

App

eara

nce

- attr

acts

atte

ntio

n ( o

utst

andi

ng c

olou

r, de

sign

, etc

.)- n

eat,

clea

n, w

ell p

ress

ed if

requ

ired

- acc

urat

e di

men

sion

s (b

oth

side

s sa

me

leng

th e

tc.)

15

C

reat

ive

Des

ign

- cho

ice

of th

ese

show

s cr

eativ

ity a

nd in

divi

dual

ity- a

ppea

ling,

com

plem

ents

col

our a

nd m

ater

ial u

sed

- fun

ctio

nal;

suite

d to

use

of a

rticl

e- o

ne fo

cal p

oint

of i

nter

est i

n ar

ticle

20

C

olou

r &

Mat

eria

ls- s

uits

des

ign

and

use

of a

rticl

e- h

arm

onio

us c

olou

r sch

eme,

incl

udin

g ba

ckgr

ound

or f

ram

e- c

hoic

e su

ited

to u

se o

f arti

cle

(text

ure,

wei

ght,

care

requ

ired)

- com

plem

ents

cho

sen

desi

gn- u

se w

arra

nts

valu

e of

mat

eria

ls in

volv

ed50

W

orkm

ansh

ip- s

how

s kn

owle

dge

and

unde

rsta

ndin

g of

mat

eria

ls a

nd m

etho

ds u

sed

- wor

k fin

ishe

d ap

prop

riate

ly a

nd re

ady

for u

se (

mou

nted

, fra

med

, or

inco

rpor

ated

into

an

acce

ssor

y fo

r the

hom

e)- f

abric

mou

nted

or f

ram

ed o

n gr

ain

- nea

tnes

s of

con

stru

ctio

n- s

tabi

lity

- sui

tabi

lity

of m

ater

ial u

sed

Use

sug

gest

ions

for j

udgi

ng w

orkm

ansh

ip o

f eac

h sp

ecifi

c cr

aft i

n th

e fo

llow

ing

list.

Tole

Pai

ntin

g- O

ne s

troke

pai

ntin

g m

etho

d, w

here

by a

sin

gle

stro

ke is

use

d to

pro

duce

ale

af, s

crol

l, bi

rd, fl

ower

s et

c. o

f the

des

ign

- bru

shes

are

dou

ble,

and

trip

le lo

aded

to fo

rm th

e hi

ghlig

ht a

nd s

hado

w o

f

the

peta

l or l

eaf.

- alth

ough

the

brus

h ca

rrie

d on

e, tw

o, th

ree

or m

ore

colo

urs,

it w

ould

hav

eta

ken

only

one

stro

ke o

f the

bru

sh to

pro

duce

the

mor

e co

mpl

icat

ed s

hadi

ng- m

odem

tole

is d

one

on a

ny th

ing

incl

udin

g w

ood,

tin,

clo

th o

r chi

naFo

lk A

rt- e

leva

tes

an e

very

day

obje

ct fr

om th

e or

dina

ry to

the

spec

ial.

- can

invo

lve

Folk

lore

and

Leg

ends

from

var

ious

cul

ture

s- t

he d

esig

n is

mad

e fro

m p

atte

rns,

mot

ifs, t

echn

ique

s an

d m

ater

ials

use

dov

er a

nd o

ver s

uch

as d

ry b

rush

ing,

spl

atte

ring,

stro

kes,

dot

s, a

ntiq

uing

.- c

olou

rs a

re o

ften

vibr

ant

- pro

ject

sho

uld

be fi

nish

ed o

n th

e ba

ck w

ith e

ither

pai

nt o

r sta

in.

- atte

ntio

n sh

ould

be

paid

to s

hadi

ng a

nd s

moo

thne

ss, e

g. fa

cial

exp

ress

ions

,ha

ir, h

ands

and

clo

thin

g et

c.P

aper

Tol

e- t

he c

raft

of d

epth

, con

tour

and

per

cept

ion

- sha

ped

and

fold

ed p

aper

tran

sfor

min

g a

2 di

men

sion

al p

iece

of p

aper

into

a 3

dim

ensi

onal

cre

atio

n- a

pic

ture

is b

uilt

by c

uttin

g ou

t cer

tain

par

ts o

f diff

eren

t prin

ts o

f an

iden

tical

imag

e an

d sh

apin

g, la

yerin

g an

d gl

uing

the

piec

es to

the

base

of a

prin

t to

crea

te a

3 d

imen

sion

al e

ffect

- the

opt

ion

of a

pply

ing

a la

cque

r or g

laze

to th

e se

lect

ed a

reas

is o

ptio

nal t

ohi

ghlig

ht th

e 3

dim

ensi

onal

effe

ctS

crap

book

ing

- a s

tory

told

by

phot

os a

ndjo

urna

ling

-thre

e el

emen

ts a

re e

ssen

tial t

o a

scra

pboo

k pa

ge: t

hem

e, th

e ph

oto

and

the

jour

nalin

g-th

e th

eme

sets

the

tone

of t

he p

age

and

ever

ythi

ng o

n th

e pa

ge s

houl

d re

late

to th

e th

eme

-the

phot

o or

pho

tos

are

mai

n at

tract

ion

on th

e pa

ge-jo

urna

ling

tells

the

stor

y on

the

page

-con

side

r the

qua

lity

of th

e ph

otos

, the

use

of c

olou

r co-

ordi

natio

n an

d th

ecr

eativ

e de

sign

-whe

n ju

dgin

g sc

rapb

ooki

ng a

lway

s re

mem

ber t

he 5

W’s

(who

, wha

t, w

here

,w

hen

and

why

) and

of c

ours

e ho

w-e

very

scr

apbo

okin

g pa

ge s

houl

d be

in a

tran

spar

ent s

leev

e or

cov

ered

with

trans

pare

nt m

ater

ial o

f som

e ki

ndW

reat

h- c

ircle

or b

and

to m

ake

a de

cora

tion

- mec

hani

cs (e

i. oa

sis,

met

al fr

ame)

sho

uld

be c

ompl

etel

y co

vere

d- m

ust h

ave

appr

opria

te h

ange

r for

wei

ght o

f wre

ath

if hu

ng


Sw

ag- n

ot a

circ

le- s

uita

ble

to h

ang

on a

ver

tical

sur

face

- 3 d

imen

sion

al- m

echa

nics

sho

uld

be c

ompl

etey

cov

ered

.G

uide

lines

for

Judg

ing

Hom

e Fu

rnis

hing

s an

d A

cces

sori

es in

Whi

ch S

ewin

g is

the

Mai

n C

onst

ruct

ion

Met

hod

- stra

ight

, eve

n m

achi

ne s

titch

ing

- nea

t, ev

en, i

nvis

ible

han

d st

itchi

ng u

sing

sin

gle

thre

ad- i

nner

sea

ms

trim

med

, gra

ded,

clip

ped

whe

re n

eces

sary

- cor

ners

mitr

ed w

here

nec

essa

ryW

OO

DE

N C

RA

FTS

Woo

d C

arvi

ng -

wor

kman

ship

don

e by

han

d- o

ne p

iece

of w

ood

used

to m

ake

a fin

ishe

d ar

ticle

Woo

den

Art

icle

s - j

udge

d on

sm

ooth

ness

and

fini

sh- c

ut b

y m

achi

ne o

r han

d to

ol- c

an b

e m

ore

that

1 p

iece

of w

ood

inla

id o

r joi

ned

Woo

den

entri

es s

houl

d be

judg

ed o

n sm

ooth

ness

and

fini

sh-w

ell s

ande

d (w

hen

appl

icab

le)

-cut

by

mac

hine

or h

and

tool

25

Gen

eral

App

eara

nce

- attr

acts

atte

ntio

n- w

ell p

ropo

rtion

ed- a

ccur

ate

dim

ensi

ons

25

Col

our,

Mat

eria

l & D

esig

n- s

uita

bilit

y of

woo

d us

ed fo

r the

pro

ject

- cho

ice

of m

ater

ial u

sed

suite

d to

arti

cle

(text

ure,

wei

ght,

care

requ

ired)

50

Wor

kman

ship

- wor

k fin

ishe

d pr

oper

ly e

g. s

crew

nai

l hol

es fi

lled

prop

erly

(if a

pplic

able

)- n

eatn

ess

of c

onst

ruct

ion

- fini

sh p

rope

rly a

pplie

d- i

f scr

oll s

aw u

sed,

pat

tern

sho

uld

be c

onsi

sten

t (do

es n

ot a

pply

to w

ood

carv

ing)

PH

OTO

GR

AP

HY

25

Impa

ct &

Sty

le- d

oes

it ca

tch

your

atte

ntio

n- i

s it

real

and

nat

ural

- ins

ight

and

app

roac

h- u

se o

f im

agin

ativ

e th

ough

t- c

larit

y / f

ocus

50

Com

posi

tion

- bal

ance

, pla

cem

ent o

f prim

ary

and

seco

ndar

y su

bjec

ts- g

ood

rhyt

hm o

f col

our a

nd d

esig

n- c

reat

ive

use

of c

olou

r- d

oes

it te

ll a

stor

y10

Pre

sent

atio

n- d

oes

the

size

and

col

our o

f mou

ntin

g or

mat

ting

(if re

ques

ted)

mee

t req

uire

men

tsof

indi

vidu

al fa

irs15

L

ight

ing

- effe

ctiv

e us

e of

ligh

t as

it re

late

s to

sub

ject

- doe

s it

prov

ide

shap

e an

d te

xtur

e- d

oes

light

ing

crea

te d

esire

d ef

fect

NE

ED

LE C

RA

FTS

- any

cra

ft do

ne b

y ne

edle

- but

tons

and

zip

pers

use

d sh

ould

be

suita

ble

for t

ype

of y

arn

used

- if a

join

is n

eces

sary

, yar

n sh

ould

be

splic

ed, n

ot ti

ed- i

f in

knitt

ed c

lass

, one

row

of c

roch

etin

g is

allo

wed

eg.

At t

he e

dge

25

Gen

eral

App

eara

nce

- nea

t and

cle

an- a

ccur

ate

dim

ensi

ons

- wor

k fin

ishe

d pr

oper

ly25

D

esig

n &

Mat

eria

l- y

am s

uita

ble

for p

atte

rn u

sed

- har

mon

ious

col

our s

chem

e- n

eedl

es a

nd y

arn

com

patib

le50

W

orkm

ansh

ip- e

last

icity

of c

ast o

n an

d ca

st o

ff st

itche

s an

d bu

tton

hole

s- u

nifo

rm s

titch

es a

nd te

nsio

n- y

arn

ends

are

sec

urel

y fa

sten

ed &

hid

den

- flat

sea

ms

done

by

need

le w

eavi

ng, c

roch

et o

r slip

stit

ch- a

ccur

ate

patte

rnC

roch

etin

g, K

nitt

ing,

and

Tat

ting

(incl

udes

han

d or

mac

hine

kni

tting

, bro

omst

ick,

hairp

in, a

nd b

obbi

n la

ces)

- not

ove

r pre

ssed

or fl

atte

ned

- sof

t, fir

m, a

nd e

last

ic- u

nifo

rm s

titch

es a

nd te

nsio

n- a

ccur

ate

patte

rn- s

ize

of n

eedl

es o

r hoo

k ap

prop

riate

to a

rticl

e- s

eam

s do

ne b

y ne

edle

wea

ving

, cro

chet

, slip

stitc

h- s

eam

s an

d jo

inin

g no

t too

tigh

t, ar

ticle

lies

flat


- ela

stic

cas

t-on

and

cast

-off

stitc

hes

- yar

n en

ds s

ecur

ely

fast

ened

and

wel

l-hid

den

- trim

s ne

atly

and

sec

urel

y ap

plie

dK

nitt

ing:

Fair

Isle

: Dia

mon

d S

tar a

nd d

oubl

e cr

oss

patte

rns

form

the

basi

s of

all

fair

isle

des

igns

.Tr

aditi

onal

Fai

r Isl

e de

sign

s ra

rely

con

tain

mor

e th

an tw

o di

ffere

nt c

olou

rs in

one

row

and

the

sam

e co

lour

s ra

rely

run

over

mor

e th

an th

ree

row

s.N

ordi

c: (I

cela

ndic

, Sca

ndin

avia

n )-

Yoke

pat

tern

, no

side

or s

leev

e se

ams.

May

hav

epa

ttern

abo

ve c

uff a

nd w

aist

ban

d.A

rgyl

e: P

laid

ove

rall

or in

des

ign

abov

e rib

bing

. Dia

mon

d bl

ocks

ove

rlaid

with

strip

s, tw

o or

mor

e co

lour

s.A

rron

, Fis

herm

an K

nit:

Com

bina

tion

of d

iam

onds

, cab

les

and

rope

twis

ts, u

sual

lyon

reve

rse

stoc

king

stit

ch.

vari

egat

ed W

ool:

mor

e th

an o

ne c

olou

r on

a co

ntin

uous

stra

nd o

f yam

Sol

id C

olou

r: o

ne c

onst

ant c

olou

r on

the

stra

nd o

f yam

Mul

ticol

oure

d or

Mor

e Th

an O

ne C

olou

r: m

ay u

se v

arie

gate

d w

ool o

r sev

eral

solid

col

our y

ams

unle

ss c

larifi

ed in

the

fair

book

Inta

rsia

: a m

etho

d of

kni

tting

with

a n

umbe

r of c

olou

rs in

whi

ch a

sep

arat

e le

ngth

of

yam

is u

sed

for e

ach

area

of c

olou

r as

oppo

sed

to d

iffer

ent y

ams

bein

g ca

rrie

d at

the

back

of t

he w

ork.

Cus

hion

s - A

pply

sew

ing

guid

elin

es a

s w

ell a

s th

ose

for j

udgi

ng c

reat

ive

top

of c

ushi

on(fo

r exa

mpl

e, c

andl

e w

icki

ng, c

ross

-stit

ch, e

tc.)

- siz

e: 2

0” a

nd u

nder

- cus

hion

cov

er c

an b

e ea

sily

cle

aned

- stu

ffing

or f

orm

fills

cus

hion

nic

ely

and

goes

into

com

ers,

not

stu

ffed

too

tight

ly- t

rim: s

uita

ble

for f

abric

use

d - n

eatly

atta

ched

- no

puc

kers

, etc

.N

eedl

epoi

nt o

n ca

nvas

(inc

lude

s pe

tit p

oint

, gro

spoi

nt, b

arge

llo, a

nd q

uick

poi

nt)

- yar

n si

ze re

late

d to

mes

h si

ze o

f can

vas

- may

be

fram

ed w

ith o

r with

out g

lass

- stit

ches

not

pre

ssed

flat

- stit

ches

all

slan

t in

sam

e di

rect

ion

- eve

n st

itche

s th

roug

hout

- no

hole

s, n

o ca

nvas

or s

tam

ped

patte

rn v

isib

le- n

o lo

ng fl

oat t

hrea

ds o

r kno

ts o

n ba

ck- b

lock

ed w

ith s

traig

ht ro

ws

and

squa

re c

orne

rsE

mbr

oide

ry o

n M

ater

ial (

tradi

tiona

l, cr

eativ

e, c

rew

el, c

andl

ewic

k, c

ross

-stit

ch)

- nea

t, ev

en s

titch

es, n

ot to

o tig

ht o

r too

loos

e- e

nds

fast

ened

sec

urel

y- n

o tra

nsfe

r mar

ks v

isib

le- b

ackg

roun

d fa

bric

sm

ooth

, no

puck

ers

- acc

urat

e st

itche

s- n

o lo

ng th

read

end

s or

long

floa

t thr

eads

on

back

- wel

l blo

cked

, not

pre

ssed

flat

- can

dlew

icki

ng- f

renc

h or

col

onia

l kno

ts e

ven,

firm

, and

uni

form

thro

ugho

ut- b

ackg

roun

d fa

bric

wel

l pre

ssed

- no

float

thre

ads

visi

ble

Cou

nted

Cro

ss-S

titch

or

Sta

mpe

d C

ross

-Stit

ch- a

ll to

p st

itche

s m

ust g

o in

sam

e di

rect

ion

- tw

o st

itche

s, o

ne o

ver t

he o

ther

form

ing

a cr

oss

or X

- may

be

fram

ed w

ith o

r with

out g

lass

Rib

bon

Em

broi

dery

- sam

e te

chni

ques

app

ly a

s em

broi

dery

on

mat

eria

lN

eedl

e P

oint

- ca

nvas

has

to b

e co

vere

dP

etitp

oint

- ca

nvas

not

nec

essa

rily

all c

over

ed- o

ver 1

6 m

esh

per i

nch

Gro

spoi

nt (r

egul

ar) 8

to 1

4 m

esh

per i

nch

Qui

ckpo

int -

3 to

7 m

esh

per i

nch

(rug

can

vas)

Rug

s, H

ooke

d- a

ll m

ater

ial o

f sim

ilar w

eigh

t- a

ll m

ater

ial r

equi

re s

ame

clea

ning

met

hod

- eve

n lo

ops

- lie

s fla

t with

no

buck

ling

- bou

nd o

r tap

ed e

dges

- bac

king

not

vis

ible

whe

n ru

g on

floo

r- c

ircul

ar b

indi

ng g

athe

red

even

ly o

r eas

ed ra

ther

than

ple

ated

- sm

all,

neat

, dur

able

, inv

isib

le h

and-

sew

n st

itche

sS

tuff

ed T

oys

and

Dol

ls- s

oft,

was

habl

e, s

afe,

chi

ld p

roof

- firm

ly s

tuffe

d in

all

corn

ers

- all

trim

s an

d pa

rts fi

rmly

atta

ched

- eye

s sh

ould

be

embr

oide

red

or s

elf-l

ocki

ng- n

o lo

ose

thre

ad e

nds

- fur

pile

pul

led

away

from

sea

ms

- dec

orat

ive

dolls

and

toys

- do

not

nee

d to

be

child

pro

ofW

eavi

ng- s

traig

ht e

dges

- firm

, eve

n te

nsio

n- t

hrea

d en

ds w

orke

d in

and

hid

den

- acc

urat

e de

sign

or p

atte

rn


Afg

han

- a th

row

bla

nket

, not

a b

edsp

read

- frin

ge (i

f use

d) s

houl

d be

ade

quat

e, a

ttrac

tive,

eve

nly

trim

med

and

wel

l kno

tted

Bab

y A

fgha

n or

Sha

wl:

Min

imum

: 92

cm x

92

cm. (

36” x

36”

)La

p A

fgha

n: M

inim

um 9

2 cm

x 1

02 c

m. (

36” x

40”

)C

hick

en s

crat

ch o

r Te

neri

ffe

- em

broi

dery

wor

ked

over

a g

ingh

am fa

bric

to p

rodu

cea

lacy

des

ign.

Sta

r mot

ifs a

re p

opul

ar.

Cre

ativ

e S

titch

ery

- sug

gest

s or

igin

al d

esig

n w

ith n

o pa

ttern

to fo

llow

. How

ever

, if

no k

its a

re to

be

acce

pted

, thi

s sh

ould

be

spec

ified

Lace

Net

Dar

ning

- w

eavi

ng o

r dar

ning

on

squa

res

of s

peci

al n

et to

cre

ate

desi

gns

with

a la

ce lo

okS

oft S

culp

ture

- a

stuf

fed

artic

le m

ade

with

an

oute

r cov

erin

g of

inte

rlock

kni

t or

jers

ey. C

hara

cter

istic

s (fa

cial

feat

ures

etc

.) ar

e cr

eate

d w

ith s

titch

es.

Doi

ly: 1

2” a

nd u

nder

Cen

trep

iece

: ove

r 12”

JUD

GIN

G S

TAN

DA

RD

S F

OR

DIS

PLA

YS

20

Gen

eral

App

eara

nce

- nea

t- c

orre

ct s

pelli

ng, p

rope

r gra

mm

ar u

sed

- effe

ctiv

e an

d ha

rmon

ious

col

our s

chem

e- d

ispl

ay p

rope

r am

ount

of m

ater

ial (

i.e.,

not c

lutte

red)

25

Pow

er to

Att

ract

and

Hol

d A

tten

tion

- orig

inal

idea

s- e

ffect

ive

use

of c

olou

r- p

oste

rs a

ttrac

tive

and

artic

les

suita

ble

- lay

out i

nter

estin

g en

ough

to e

ncou

rage

vie

wer

s to

read

the

entir

e st

ory

40

Mes

sage

- sim

ple,

cle

ar, c

ompl

ete,

and

con

vinc

ing

- all

parts

sup

port

one

cent

ral t

hem

e- a

ll ite

ms

and

idea

s in

exh

ibit

are

logi

cally

con

nect

ed- a

ppro

ach

to s

ubje

ct is

inte

rest

ing

and

appr

opria

te- e

ncou

rage

s a

chan

ge o

f pra

ctic

e- h

as e

duca

tiona

l val

ue- i

mpo

rtant

poi

nts

are

emph

asiz

ed15

Q

ualit

y of

Mat

eria

ls- p

oste

rs e

asy

to re

ad- h

igh

stan

dard

pro

duct

s us

ed (e

.g.,

wel

l-mad

e an

d ne

atly

pre

ssed

clo

thin

g ite

ms)

- goo

d ba

ckgr

ound

mat

eria

ls u

sed

- per

isha

ble

item

s ar

e fre

sh (a

ll fo

od a

ttrac

tivel

y di

spla

yed

and

cove

red

with

trans

pare

nt p

aper

)


Hymers Annual Deep Pit Barbeque Beef Dinner

Sunday Starting at 1pm

Hymers Annual Home-Cooked Turkey Dinner Monday Starting at 1pm

Robert Buys

220 South Edward Street Thunder Bay, On P7E 2G8

(807) 473-2667

Documents

2008 FAIR RESULTS