DELORAINE AGRICULTURAL F DISPLAY BUILDING July 14 and 15, …delowin.ca/wp-content/uploads/2017/05/2017-Deloraine-Fair-book.pdf · SP-13 41 Mason Jar Craft SP-13 42 Table Center Piece

Deloraine Agricultural Fair

DELORAINE AGRICULTURAL FAIR DISPLAY

BUILDING

July 14 and 15, 2017

36 SENIOR SPECIAL CATEGORIES TO CELEBRATE CANADA’S 150TH

31 JUNIOR SPECIAL CATEGORIES TO CELEBRATE CANADA’S 150TH

USE LAST YEARS BOOK + THESE NEW 2017 SPECIAL LISTINGS

BOOKS & TAGS AVAILABLE AT DELORAINE

BREN-DEL-WIN CENTENNIAL LIBRARY &

BOISSEVAIN-MORTON LIBRARY

BOOKS AVAILABLE ON LINE @

deloraine.org

Deloraine school

Senior entries to Elaine Morrison @

[email protected] 204-747-2735

Junior entries to Michelle Edwards @

[email protected] 204-747-3395

Share your skills, canning, crafts, horticulture, knitting,

crocheting, jewellery, painting, photography, baking, quilting, sewing. Let’s get our

display building full. Call with any questions.

mailto:[email protected]



Junior Classes Display Building Additions for 2017 year only

All the following categories must reflect the theme of Canada’s 150. Use your imagination to portray what CANADA means to you. Refer to the book for the rules in each of the categories.

Juniors Specials Class 2017 1st prize $5.00, 2nd prize $3.00 3rd prize $2.00

HORTICULTURE SP-2017J 1 Red & white flower arrangement SP-2017J 2 Red & white petunias (4 blooms) SP-2017J 3 Fruit or vegetable creation FOODS SP-2017J 4 Decorated cake (form or cake) only icing & decoration to be judged SP-2017J 5 4 decorated cookies, decoration only to be judged SP-2017J 6 2 cupcakes, iced & decorated only icing & decoration to be judged ORIGINAL POEM SP-2017J 7 Canada 150 poem 12 & under SP-2017J 8 Canada 150 poem 13 & over SEWING SP-2017J 9 Pajama pants or shorts LEGO – OWN DESIGN (Using red & white blocks) SP-2017J 10 Ages 12 & under SP-2017J 11 Ages 13 & over COLOURING PAGE SP-2017J 12 Pre-Kindergarten SP-2017J 13 Kindergarten SP-2017J 14 Grade 1 SP-2017J 15 Grade 2 COLLAGE SP-2017J 16 Grade 3 SP-2017J 17 Grade 4 SP-2017J 18 Grade 5 SP-2017J 19 Grade 6 HANDICRAFTS SP-2017J 20 Oil painting 12 & under SP-2017J 21 Oil painting 13 & over SP-2017J 22 Red & white Rainbow loom article SP-2017J 23 Mason jar craft SP-2017J 24 Beaded article SP-2017J 25 Handwriting - words to O’Canada SP-2017J 26 Watercolor painting 12 & under SP-2017 J 27 Watercolor painting 13 & over PHOTOGRAPHY SP-2017J 28 People wearing Canadian gear (2 photos) 4” x 6” SP-2017J 29 Canadian Flag in picture (2 photos)4”x6” SP-2017J 30 Creative page of your own photos SP-2017J 31 Red & white (2 photos)4”x6”


Senior Classes Display Building Additions for 2017 year only

All the following categories must reflect the theme of Canada’s 150. Use your imagination to portray what CANADA means to you. Refer to the book for the rules in each of the categories.

Specials Class 2017 1st prize $5.00, 2nd prize $3.00 3rd prize $2.00 unless otherwise listed HORTICULTURE SP-4 51 Growing arrangement in a Planter SP-4 52 Flower arrangement of cut flowers SP-4 563 Arrangement of red & white cut flowers FOODS SP-7 32 Decorated cake (form or cake) only icing & decoration to be judged SP-7 33 Tray of 6 decorated cookies, decoration only to be judged SP-7 34 Double crust pie, decoration only to be judged SP-7 35 Gift basket (5 cookies, squares, not iced). Present as a gift package, judged for appearance. SP-7 36 Beaver Tail Pastries (4) (sample recipe attached) SP-7 37 Loaf of Sourdough Bread QUILTS SP-8 21 Quilt full size hand quilted 1st prize $8.00, 2nd $6.00 3rd $4.00 SP-8 22 Quilt full size machine quilted 1st prize $8.00, 2nd $6.00 3rd $4.00 SP-8 23 Quilt junior/twin size 1st prize $6.00, 2nd $5.00 3rd $3.50 SP-8 24 Quilt crib size 1st prize $6.00, 2nd $5.00 3rd $3.50 SEWING SP-10 11 2 placemats SP-10 12 Practical apron, not half apron SP-10 13 Purse, gym bag, book bag, sewn SP-10 14 Kids pajamas bottoms KNITTING SP-11 15 Mitts SP-11 16 Toque or Hat SP-11 17 Baby Afghan SP-11 18 Adult sweater CROCHETING SP-12 11 Cushion SP-12 12 Novelty item SP-12 13 Baby Afghan HANDICRAFTS SP-13 40 Wreath SP-13 41 Mason Jar Craft SP-13 42 Table Center Piece SP-13 43 Piece of Jewelry SP-13 44 Lawn or Yard Ornament SP-13 45 Oil Painting SP-13 46 Water Color Painting SP-13 47 Display of 4 Bazaar items SP-13 48 Display of 2 coordinating items for any room in your home PHOTOGRAPHY SP-14 10 People (4 photos) 4” x 6” SP-14 11 1 – 8x10 or larger must have Canadian Flag in the photo SP-14 12 Creative page of your own photos


Canadian Beaver Tail Fried Pastries

Prep Time: 30 mins Total Time: 2 hrs 30 mins Yield: 20-30 pastries

Strange name, I know, but they are soooo good. Anyone who has been skating on the Rideau Canal is sure to have tried one and I have even seen them being sold in Halifax. I think they have something similar in America called "Elephant Ears". I got this version of the recipe from betterbaking.com. Dough can be made in bread machine set on "dough" cycle."

INGREDIENTS o 1/2 cup warm water 5 teaspoons dry yeast

o 1 pinch sugar 1 cup warm milk

o 1/3 cup sugar 1 1/2 teaspoons salt

o 1 teaspoon vanilla 2 eggs

o 1/3 cup oil 4 1/4-5 cups unbleached all-purpose flour

o oil (for frying) granulated sugar (for dusting)

o cinnamon

DIRECTIONS 1. In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.

2. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

3. Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.

4. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.

5. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).

6. Let rise in a covered, lightly greased bowl; about 30-40 minutes.

7. Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).

8. Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.

9. Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385°F.

10. Add the dough pieces to the hot oil, about 1-2 at a time. BUT -- before you do, stretch the ovals into a tail shape, like a beaver's tail - thinning them out and enlarging them as you doB.

11. Turn once to fry until the undersides are deep brown.

12. Lift the tails out with tongs and drain on paper towels.

13. Fill a large bowl with a few cups of white sugar.

14. Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.

15. Divine with a bit of jam or apple pie filling!


2016 COURT of HONOUR WINNERS:

Horticultural Marie Hobbs, Deloraine* Sewing Marie Hobbs, Deloraine*

Cakes Joan Wiseman, Boissevain* Quilt Audrey Vansteelandt, Deloraine*

Knitting Bernadette McPherson, Deloraine* Canning Joyce Scott, Boissevain*

Breads Muriel McCallum, Boissevain* Crocheting Mina Dyck, Boissevain*

Baking Marie Hobbs, Deloraine* Handicrafts Muriel McCallum, Boissevain*

2017 Manitoba Ag Society Provincial Quilt Competition Rules & Regulations

Same rules apply as for 2016

SPECIALS *any items listed under class SP- and *class 7-0 and

Junior section Baking SPECIAL and SP28-a

have not yet been confirmed at time of printing. Please contact Elaine Morrison 204-747-2735 or email

at [email protected] if you have any questions.



DELORAINE AGRICULTURAL FAIR

DISPLAY BUILDING

2016 & ONGOING YEARS

Fair dates: 2016 July 15 and 16


Red ribbons will be awarded to 10 winners for the BEST OF THE SHOW, and will be displayed in the COURT OF HONOUR.

The Judges pick winners for the COURT OF HONOUR in the following 10 categories:

Horticultural Canning Cakes Breads Baking Crocheting Sewing Quilts Knitting Handicrafts


Horticultural * Martha Vercaigne, Deloraine Sewing * Marie Hobbs, Deloraine

Cake * Martha Vercaigne, Deloraine Quilts * Marie Hobbs, Deloraine

Knitting * Hazel Wilkinson, Boissevain Canning * Martha Vercaigne, Deloraine

Breads * Clara Adams, Deloraine Crocheting * Bernadette McPherson, Deloraine

Baking * Hazel Wilkinson, Boissevain Handicrafts * Ralph Cannon, Deloraine


Horticultural Nellie Crowe, Deloraine Sewing Marie Hobbs, Deloraine

Cake Mary Gervais, Griswold Quilts Audrey Vansteelandt, Deloraine

Knitting Mary Gervais, Griswold Canning Martha Vercaigne, Deloraine

Breads Mary Gervais, Griswold Crocheting Hazel Wilkinson, Boissevain

Baking Mary Gervais, Griswold Handicrafts Mina Dyck, Boissevain


Horticultural Dorothy Simpson, Boissevain* Sewing Marie Hobbs, Deloraine*

Cakes Susan Cappelle, Deloraine* Quilts Ginny Andries, Deloraine*

Knitting Marie Hobbs, Deloraine* Canning Joyce Scott, Boissevain*

Breads Dorothy Simpson, Boissevain* Crocheting Paulette Breemersch, Deloraine*

Baking Susan Cappelle, Deloraine* Handicrafts Dorothy Simpson, Boissevain*


DELORAINE AGRICUTURAL SOCIETY

Officers at time of printing

Honorary President Ron Kostyshyn , Minister of Agriculture

Past President: Michael Vanrobaeys

Honorary Members: Augusta Schoonbaert, Herb Combs, Nellie Crowe, Edith Weightman, Aileen

Falconer, Allen Hardy, Clint Whetter, Alice Wooldridge,

Sheila Chinner

President: Dallas McGee

First Vice-President: Sonja McGee

Display Building Secretary: Elaine Morrison, senior building, 747-2735 [email protected]

Michelle Edwards, junior building, 747-3395 [email protected]

Agricultural Society Secretary/ Treasurer: Pat Bell

DIRECTORS

Horticultural: Susan Cappelle, Martha Vercaigne

Foods/Canning: Judy Astle, Elaine Morrison

Clothing & Handicrafts: Marie Hobbs, Jane Adams, Bernadette McPherson, Paulette Breemersch

Junior Work: Cathey Day, Kori Nestibo, Michelle Edwards, Kim Janz, Coral Meggison

Thank you to everyone who makes our display building a success: exhibitors, sponsors, judges,

directors, school teachers, volunteers, and the people who come to view the displays.


mailto:%[email protected]


RULES & REGULATIONS OF THE DELORAINE AGRICULTURAL SOCIETY

1. All entrants must get a display number from the secretary. There is a $2.00 entry fee for adults, no fee in Junior section,

unless they enter into the adult categories, then there is a $2.00 entry fee.

2. All entries must be tagged and in the display building by 11:30 A.M. Friday of the fair weekend.

3. All entries must be the bona fide property of the exhibitor, and must be from the current year.

4. In the absence of competition in any section or article exhibited be of an inferior quality, or if the judges are instructed

to award only premiums as they think the exhibit deserving of, they will award first, second, or any prize.

5. Only one entry will be allowed an exhibitor in one section of a class, but the judges may report to the board any article

of merit and the directors may grant honorary certificates.

6. No persons shall be allowed to interfere with the judges while in the discharge of their duties, exhibitors so interfering,

except for asking the judge for his reason for his decision, will forfeit the right to any premiums to which they otherwise might

be entitled.

7. Senior entrants - only winners’ tags will be opened, junior entrants all tags will be opened.

8. All articles must remain until the close of the exhibition at 8:00 P.M. Saturday of the fair. Display building will be

locked at 8 P.M. while directors dismantle exhibition, and exhibitors can take charge of same at 8:30 P.M.

9. The directors will take every possible precaution under the circumstance to ensure the safety of the articles sent to the

exhibition, should any of the articles be accidentally damaged, injured, lost or stolen, they will not make any payment to the

value thereof.

10. Any infringement of the rules and regulations will be punished by with-holding prizes, expulsion from the society or

both.

11. Prize money will be paid as soon as possible after the fair.

12. The Deloraine Agricultural Society will not be responsible for accidents or injuries to any person or persons or any

race horses or livestock while on the Society’s grounds.

13. No magazine or other agents will be allowed to sell or canvas subscriptions on the Society’s grounds during the fair

and races.

14. All automobiles have free parking space and will be parked at the owner’s risk.

15. Judging standards are available at: http://www.mbagsocieties.ca/judging-standards/ or contact directors.

http://www.mbagsocieties.ca/judging-standards/


2016 Manitoba Ag Society Provincial Quilt Competition Rules and Regulations

(Subject to changes)

1. Competition is open to all quilt exhibitors.

2. The judging criteria are included in the “Judging Standards” Fair Book.

3. Quilts may be entered in three categories:

hand quilted

self-guided (domestic/mid arm) – fabric is manipulated by hand under the machine

track (mid/long arm) – this includes where the machine rides on wheels and moves over the fabric and is hand guided. No computer programmed quilting will be allowed.

• The quilt must be completely done by the person submitting the quilt. • No commercial quilting will be allowed (machine quilted by someone other than the exhibitor).

4. Quilts must have an appropriate title and give appropriate credit to pattern designer if not original.

5. Quilts must be clean; any with stains and/or markings; pet hair will not be accepted

6. Quilts must have a perimeter of at least 240 inches (590 cm) to be considered for the competition.

7. A fabric quilt label must be attached to the bottom right corner on the backside of the quilt entry. • Labels must be covered at all judging levels.

8. Quilts must be delivered/packaged in a durable and labeled clear plastic bag for handling.

9. Quilters must sign a release form when the quilt is entered at the local event.

10. A Judges Score Sheet will be distributed to all Societies, which must be used to judge the quilts. Any quilt not scoring 70 or more points will not qualify for the District or Provincial Competition.

11. Each Society may select up to six quilts (2 hand quilted, 2 self-guided and 2 track) at their Fair to participate in the District Competition. Up to a total of six quilts will be chosen at the District Competition to go on to the Provincial Competition.

12. Exhibitors may enter more than one quilt in this competition. However, they may only have one hand, one self-guided and one track quilt advance to the Provincial Competition.

13. Any quilt may be entered in competition at as many Fairs as the exhibitor wishes. However, it may only represent the Society where it was first entered in the Provincial Competition and won. The exhibitor must advise Societies at the time of entry if their quilt is a winner at a previous fair.

14. If an exhibitor does not wish to participate in the Provincial Competition, the runner-up quilt with a score higher than 70 will be selected to represent the society in the District Competition.

15. At the district level prize monies will be awarded for the top quilts in each category. At the provincial finals, there will be prize monies available in the Hand Quilted, Self-Guided and Track Categories.

16. All District Winners/Provincial Entries will be held for display at the Provincial Quilt Finals; and are encouraged to be available for the 2017 Red River Ex. Quilters are responsible to deliver/pick up their quilt(s).

17. MAAS will take the utmost care of the quilts; however, quilt owners are responsible for insuring their own quilts, if they so choose. The sponsors, societies and M.A.A.S. will not be liable for damage or loss.

18. For more information – contact – [email protected] – phone – 204-269-7892 and leave a message.



YEAR “2016” COUNTRY FAIR BAKING & HOME CANNING CONTEST

COUNTRY FAIR SPECIALS CLASS SP

All entrants must submit entries that were made using the sponsor’s product. Open to Canadian residents.

All food/canning entries will be judged on appearance, texture, recipe creativity, and presentation. All first

place winners must submit recipe, photograph and signed release form giving permission to the sponsors

for use of the winner’s name, recipe and/or photograph in any advertising or publicity without payment. 1st

place winners are eligible for National prizes in categories as listed below. The Fair Secretary will take

photos of the 1st place winners, and get release forms signed.

Second and Third place winners’ names and addresses will be submitted to the sponsors.

Bernardin entries require use of Bernardin Mason Jar/Snap lid, jam and jelly require proof of purchase of

Bernardin pectin.

By participating in the contest, entrants agree to be bound by the contest rules, and agree that decisions of

the contest judges relating to all aspects of the contest, including its administration, are final and binding.

Any changes in Country Fair Contest for future years will be printed and available prior to the current

years’ fair date.

SP-1 Bernardin Gift Basket Competition. Themed gift pack, judged

on creativity, originality, appeal. Canned goods free from

defects, appealing, suitable variety, using Bernardin jars &

snap lids. Itemized description/cost must be submitted with

entry.

1st $20.00 certificate & Rosette ribbon

Eligible for national prize $100.00

2nd $25.00 and 3rd $25.00

SP-2 Bernardin best Strawberry Jam award. Using Bernardin

pectin. (proof of purchase required)

(Not freezer jam) www.bernardin.ca

1st $20.00 certificate & Rosette ribbon

SP-3

SP-4

Bernardin Mason Jar Creative Crafts Award: decorative or

functional craft, made using a Bernardin jar and/or 2-piece

snap lid.

Bernardin Best Home Canner Award. Judges pick the best

home canner based on the most accumulated points in the

canning section.

1st $20.00 certificate & rosette ribbon

Eligible for national prize $100.00

2nd $25.00 and 3rd $25.00


SP-5 Robin Hood Flour, coffee cake.

www.robinhood.ca

1st $25.00 certificate. 2nd $10.00 certificate

Eligible for National prize $200.00

SP-6 Crisco carrot muffins, (6 muffins)

www.criscocanada.ca

1st $25.00 certificate, 2nd $10.00 certificate

Eligible for National prize $200.00

SP-7 Raes Farms Special using the following recipe / proof of

purchase of eggs required. (Bayview farm eggs)

1st $10.00 2nd $5.00 3rd $3.00

donated by Raes Family Farm

ORANGE CHIFFON CAKE

1 ½ cups Robin Hood flour 1 tsp. salt 1 tsp. vanilla

1 ½ cups sugar 5 egg yolk, unbeaten 3 Tbsp orange rind

3 tsp. baking powder ½ cup Mazola oil 7 egg whites, room temperature

Juice of 1 orange + cold water or orange juice to make ¾ cup liquid ½ tsp. cream tartar

Stir four, 1 cup sugar, baking powder, and salt at least 3 or 4 times in large bowl. Make a well in center, add egg

yolks, oil and orange juice, rind and vanilla. Mix well with wooden spoon. Beat egg whites till frothy. Add

cream tartar, beat for 10 minutes, adding ½ cup sugar, gradually. Gently fold egg yolk mixture with egg whites,

folding over. Do not beat. Pour into ungreased 10-inch tube pan. Bake 1 hour at 325F. Test for done with

spaghettini. Tip over immediately onto turned over cup. Let cool. Page 1

http://www.bernardin.ca/

http://www.robinhood.ca/

http://www.criscocanada.ca/


HORTICULTURE definitions

Display exhibits naturally in stable containers. If you wish to use foliage, use your own foliage only.

SPIKE: is a single elongated flowering stem having a large number of florets uniformly distributed along a

central main stem.

STEM: refers to the portion of the plant, on which several or many separate florets in either dense or open

clusters are produced.

BLOOM: denotes one flower. DO NOT leave buds on “blooms”.

HORTICULTURE CLASS 1

1st prize $2.00, 2nd prize $1.50, 3rd prize $1.00

SP-2016 Bouquet of flowers – picked by most votes received. All

spectators visiting the display building will cast a vote.

A book & a gift certificate donated

by The Green Spot Brandon

1A Judges pick best HORTICULTURE from class 1 thru 4

for COURT of HONOUR ROSETTE RIBBON

1B Person achieving most points in Horticulture class 1 thru 4 $10.00 donated by Susan Cappelle

1-1 Beets, tops off to ½” of crown, (5)

1-2 Beets, cylindrical, tops off to ½” of crown, (5)

1-3 Beans, green, (6 pods)

1-4 Beans, yellow, (6 pods)

1-5 Beans, burgundy, (6 pods)

1-6 Cabbage, red, (1 head)

1-7 Cabbage, white, (1 head)

1-8 Carrots, stubby, tops off to ½” of crown, (5)

1-9 Carrots, short (under 6”) tops off to ½” of crown, (5)

1-10 Carrots, long (over 6”) tops off to ½” of crown, (5)

1-11 Celery, (1 stalk)

1-12 Corn, husks on, (2 ears)

1-13 Cucumbers, slicing, (2)

1-14 Cucumbers, picking, (5)

1-15 Cucumbers, burpless, (2)

1-16 Lettuce (2 heads)

1-17 Lettuce leaf (2 roots)

1-18 Onions from seed, red or white (5)

1-19 Onions, dutch sets (5) do not peel

1-20 Onions, pickling (5)

1-21 Onions, sets (5)

1-22 Onions, multipliers (2 roots)

1-23 Parsley (2 roots)

1-24 Parsnips (2)

1-25 Peas, (6 pods) Page 2


1-26

Peas, sugar snap (6 pods)

1-27 Peppers, sweet (2)

1-28 Peppers, jalapeno (2)

1-29 Potatoes, pink or red (new crop) (5)

1-30 Potatoes, russet (new crop) (5)

1-31 Potatoes white (new crop) (5)

1-32 Pumpkin (1)

1-33 Squash (1)

1-34 Radishes, long (5)

1-35 Radishes, turnip (5)

1-36 Spinach or Swiss Chard (2 roots)

1-37 Tomatoes, ripe, small variety, ½” stem on (3)

1-38 Tomatoes, ripe, large variety, ½” stem on (3)

1-39 Tomatoes, green, ½” stem on (3)

1-40 Turnips (2)

1-41 Zucchini, no more than 9” long (2)

1-42 Any other vegetable not listed (1)

1-43 Collection of Herbs, 3 varieties (2 of each)

1-44 Collection of vegetables, 5 varieties (2 of each)

HORTICULTURAL CLASS 2

1st prize $2.00, 2nd prize $1.50, 3rd prize $1.00

2-1 Apples, crab (10)

2-2 Apples, jelly crab (10)

2-3 Apples (5)

2-4 Currant, black (1 cup)

2-5 Currants, red (1 cup)

2-6 Gooseberries (1 cup)

2-7 Plums, any variety (5)

2-8 Raspberries (12)

2-9 Saskatoons (20)

2-10 Strawberries (12)

2-11 Rhubarb (5 stalks)

2-12 Collection of Fruits, 3 varieties (2 of each)


1st prize $3.00, 2nd prize $2.00, 3rd prize $1.50, unless otherwise stated

3-1 Asters (3 blooms)

3-2 Bachelor Buttons (5 blooms)

3-3 Begonia, double (1 bloom)

Page 3


3-4

3-5

Begonia, single (3Blooms)

Calendulas (5 blooms)

3-6 Carnations (5 stems)

3-7 Cosmos, any colors (3 stems)

3-8 Dianthus, single (3 stems)

3-9 Dianthus, double (3 stems)

3-10 Lavatera (3 stems)

3-11 Marigolds, under 2 1/2 inches (5 blooms)

3-12 Marigolds, over 2 1/2 inches (5 blooms)

3-13 Nasturtiums (5 blooms)

3-14 Osteospermum (5 stems)

3-15 Pansies (5 blooms)

3-16 Petunias, small single (5 blooms)

3-17 Petunias, large single (5 blooms)

3-18 Petunias, ruffled (5 blooms)

3-19 Phlox, annual (3 stems)

3-20 Rudbecia (3 blooms)

3-21 Snapdragons, tall (3 spikes)

3-22 Snapdragons, butterfly (3 spikes)

3-23 Salvia, red (5 stems)

3-24 Salvia, not red (5 stems)

3-25 Stocks (3 spikes)

3-26 Sweet peas, 2 colors (2 stems of each color)

3-27 Strawflower (3 stems)

3-28 Sweet William (3 stems)

3-29 Violas (5 stems)

3-30 Zinnia, pompom under 2” (5 blooms)

3-31 Zinnia, cactus flowered (3 blooms)

3-32 Zinnia, dahlia flowered (3 blooms)

3-33 Any other annual not listed, 1 variety (3 stems or 3 blooms or 3 spikes)

3-34 Collection of perennials, 5 varieties 2 of each variety, each variety

displayed separately and named, if possible

$3.50 $2.50 $1.50

3-35 Collection of annuals, 5 varieties 2 of each variety, each variety

displayed separately and named, if possible

$3.50 $2.50 $1.50



Gladiolus single spike stem 18-20 inches from table top to first floret

4-1 Gladiolus solid color

4-2 Gladiolus ruffled

4-3 Gladiolas collection (3 stems)

Page 4


4-4

Gladiolas, Miniature

4-5 Dahlia, cactus or semi cactus, under 4 inches (1 bloom)

4-6 Dahlia, cactus or semi cactus, over 4 inches (1 bloom)

4-7 Dahlia, decorative under 4 inches (1 bloom)

4-8 Dahlia, decorative over 4 inches (1 bloom)

4-9 Dahlia, ball or pompom (3 blooms)

4-10 Dahlia, from seed, (3 blooms)

4-11 Gaillardia (5 blooms)

4-12 Lily, orange tiger variety (1 stem stamens on)

4-13 Lily, oriental (1 stem stamens on)

4-14 Lily, display any variety(s) in a container (3 stems)

4-15 Peony pink (1bloom)

4-16 Peony red (1 bloom)

4-17 Peony white (1 bloom)

4-18 Peony any colors (3 blooms)

4-19 Rose Floribunda (1 stem)

4-20 Rose, hybrid tea rose (1 bloom)

4-21 Rose Grandiflora (1 naturally grown spray)

4-22 Rose, any shrub rose (1 stem)

4-23 Rose other than listed above (3 blooms)

4-24 Rose miniature (1 stem)

4-25 Phlox (3 stems)

4-26 Monkshood (1 stem)

4-27 Mums (3 stems)

4-28 Any other perennial, 1 variety (2 stems 2 blooms or 2 spikes)

4-29 Dining table arrangement, low style

4-30 Flower arrangement using driftwood

4-31 Flower arrangement using kitchen utensils

4-32 Dried arrangement MB grown flowers, grass, & leaves

4-33 Bouquet of cut flowers, by a NEW exhibitor

4-34 Flower arrangement, viewed from 1 side

4-35

Arrangement in basket

PLANTERS

4-36 Coleus (1 plant)

4-37 African Violet, single crown plant, single flowers

4-38 African Violet, single crown plant, double flowers

4-39 Dish Garden

4-40 Fuchsia in bloom (1 plant)

4-41 Geranium in bloom, any variety (1 plant)

4-42 Impatience plant (1 plant) Page 5


4-43

Rex Begonia, (1 bulb)

4-44 Tuberous Begonia (1 bulb)

4-45 Fern any variety

4-46 Hanging foliage plant, plant only to be judged

4-47 Hanging planter in bloom, plant only to be judged

4-48 Growing arrangement in planter

4-49 House plant, any other not listed, judged for bloom

4-50 House plant, any other not listed, judged for foliage

CANNING

www.homecanning.ca www.gov.mb.ca/agriculture

All fruits and vegetables must be heat processed in hot water bath. To add acidity to tomato juice and tomatoes,

you can add a small amount of citric acid or lemon juice. Jams must be processed in hot water bath; paraffin is

no longer acceptable. Oven canning is not a safe method of preserving. Please loosen metal rings, so judges can

open. Make sure the seal is NOT broken.

Fruits - 55 – Appearance, condition of finished product, original shape, natural color, free from

blemishes, liquid clear, no sediment, portion 1/3 liquid to 2/3 solid, 1 cm headspace

30 – Pack, size of food pieces uniform, no floating fruit

10 – Container clean, appropriate size and shape, new lid, screw band lid easy to remove

5 – Label, small, neat, visible, state name, date, canning method, within last year

Pickles & Relish & Salsa

25 – Appearance, color, appetizing, uniform size pieces, no milkiness of liquid, 1 cm head space

30 – Texture, crisp, no shrivelled or hollow pickles, salsa chunky and thick

35 – Flavour and Odor, pleasant blend of flavours

5 – Container, clean, free of rust

5 – Label, name of product, date processed, within last year

Jams, Conserves & Marmalade

25 – Appearance, color, .5 cm head space

30 – Texture, size of fruit, thickness of jam

35 – Natural flavour

5 – Container, clean, new seals, 125 or 250 ml suitable

5 – Label, name of product, date processed within last year

Jelly 25 – Appearance, natural color, clear sparkling, .5 cm head space

40 – Holds its shape, smooth, shiny cut edge, absence of crystals, not gummy or sticky

25 – Nature flavour

5 – Container, clean, suitable 125 or 250 ml or larger

5 – Label, name of product, date processed within last year

SP-4

CANNING CLASS 5

Bernardin Best Home Canner Award. Judges pick the best

home canner based on the most accumulated points in the

canning section.



5A

Judges pick best CANNING Class 3 for COURT of HONOUR

ROSETTE RIBBON Page 6

http://www.homecanning.ca/

http://www.gov.mb.ca/agriculture


5-1

Apricots

5-2 Applesauce

5-3 Peaches, halves or slices

5-4 Pears, halves or slices

5-5 Raspberries

5-6 Strawberries

5-7 Prune plums, whole

5-8 Rhubarb

5-9 Home Grown Fruit, any other not already listed

5-10 Strawberry Jam, not freezer variety

5-11 Raspberry jam

5-12 Raspberry jelly

5-13 Choke Cherry jelly

5-14 Crab-apple jelly

5-15 Grape Jelly

5-16 Jam from home grown fruit, not already listed

5-17 Marmalade – mixed citrus

5-18 Tomatoes, whole

5-19 Rhubarb conserve

5-20 Chile Sauce

5-21 Dilled Carrots

5-22 Hot Dog Relish

5-23 Beet Pickles

5-24 Dills Cucumber

5-25 Sliced Sweet Pickles

5-26 Sweet Gherkin Pickles

5-27 9 Day pickles

5-28 Pickled onions

5-29 Bread and Butter Pickles

5-30 Salsa Sauce

FOODS

Breads & Buns – all loaves to be oblong in shape, approximately 1 – 2 lb.

15 – Appearance, well shaped, color even, golden brown top & bottom

15 – Crust 1/8” thick, free from cracks, tender crisp

30 – Internal appearance, even creamy color, not streaky, small even cells, light, springy, moist

40 – Flavour and odour, not yeasty, sweet, nutty flavour

Biscuits 25 – Appearance, color even brown, no spots or excess flour

30 – Texture even, light, and flaky

5 –Crust tender

40 – Flavour appetizing

Pastry Two Crusts

20 – Appearance, even golden brown, glaze uniform, if used

20 – Top crust, tender, flaky, medium thick, edges evenly browned and held to lower crust

20 – Under crust, tender, flaky, medium thickness, not soggy, well baked on bottom

40 – Filling, holds shape when served, medium depth, characteristic flavour Page 7


Pastry One Crust

20 – Appearance, even golden brown, glaze uniform, if used

20 – Characteristics of ingredients used, free from excessive shrinkage or puffing

20 – Flavour, characteristic of filling and crust

40 – Filling, holds shape when served, medium depth. Meringue golden brown, tender, cuts

without pulling, no weeping, sealed to crust, medium thickness.

Cakes & cupcakes

30 – Appearance, evenly risen, convenient size, even golden brown thin tender crust, frosting not

necessarily smooth and not too thick

30 – Internal appearance, even color, fine even texture, light tender springy, not too dry, not soggy

in the center

30 – Flavour no decided flavour of egg, baking soda, oil or shortening

10 – Icing, smooth, well beaten, not granular, creamy, not to thick, pleasing colour, holds shape,

suits type of cake complimenting the cakes flavour.

Decorated Cake

50 – Decoration judged, attractive, good design,

50 – Workmanship creativity and variety of techniques are considered, neat, skillful, edible icing

Muffins 30 – Appearance symmetrical, well rounded top free from peaks and knobs, colour characteristic

30 – Texture medium fine, moist, cells round & even, free from tunnels, not doughy

40 – Flavour characteristic of muffin type, free from excess baking powder or salt

Fruit Cake 30 – Appearance, evenly risen, even baking, even color, tender crust

40 – Texture and quality, sufficient mixture to hold fruit together, not damp in center or on top

30 – Flavour, mellowing of fruit flavour throughout, not too spicy, no rancid flavour from nuts

Cookies 25 – Appearance, even size and shape, even colour, free from surface flour, characteristic of type

30 – Texture, tender, rich, and fruit distributed evenly, rolled cookies crisp, drop cookies soft, fruit

cookies moist, filled cookies tender, firm filling

10 – Thickness to suit mixture

35 – Flavour characteristic of cookie

Nutritious Foods 20 – General appearance, promote whole grain, nots, seeds, fruit, reduced sugar salt or fat

20 – Internal appearance

30 – Flavour and odour

30 – Nutrition

FOODS CLASS 6

Please use the smallest plates as possible, cover with a clear plastic bag (Ziploc type), NO saran wrap.

1st prize $3.00, 2nd prize $ 2.00, 3rd prize $1.50

6A Judges pick best CAKE – Class 4 & 5 for

COURT of HONOUR

ROSETTE RIBBON

6B Judges pick best BREADS/BUNS – Class 4 & 5 for

COURT of HONOUR

ROSETTE RIBBON

6C Judges pick best BAKING from Class 4 & 5 for

COURT of HONOUR (excluding breads & cakes)

ROSETTE RIBBON

6D

NEW Exhibitor most points BAKING section 4 and 5 $10.00 donated by Bernadette McPherson

6E Most Points for BAKING $10.00 donated by Marie Hobbs

6-1 Shortbread (4)

6-2 White Sugar Cookies (4)

6-3 Dream cake (4)

6-4 Crumb cake (4) Page 8


6-5

Matrimonial Cake (4)

6-6 Pie Shell

6-7 Bran Muffins (4)

6-8 Nutritious loaf (½ loaf)- recipe included

6-9 Chocolate Chip Cookies (4)

6-10 Oatmeal Cookies, date filling (4)

6-11 Peanut Butter Cookies (4)

6-12 Monster Cookies or Smartie Cookies (4)

6-13 Sunflower Cookies (4)

6-14 Gingersnaps (4)

6-15 Cupcakes, from a White Cake Mix (3 var. 2 of each)

6-16 Chocolate Fudge (4)

6-17 Chocolate Slice (New York Special) (4)

6-18 Brownies Iced (4) Fudge Texture

6-19 Chocolate dessert (1 serving), judged for appearance, & most

chocolate flavour, should not need refrigeration.

6-20 Loaf of bread made in bread machine

6-21 Brown Rolls (4)

6-22 Cloverleaf rolls, yeast (4)

6-23 Plain Rolls, yeast (4)

FOODS CLASS 7

1st prize $5.00, 2nd prize $ 3.00, 3rd prize $2.00, unless otherwise stated

7-0

7-1

White Bread using Co-op Flour, proof of purchase required

Loaf White bread

Boundary Co-op Gift card

1st $40.00, 2nd $20.00, 3rd $10.00

7-2 Sweet Dough Raisin Bread

7-3 Brown Bread

7-4 Cinnamon Buns (4)

7-5 Spice Cake Broiled Topping (4)

7-6 Butter Tarts (4)

7-7 Angel Food Cake, not iced, made from a mix

7-8 Chocolate Chip Banana Muffins (4)

7-9 Diabetic Muffins (4) recipe included

7-10 Pumpkin loaf, ½ loaf (not yeast)

7-11 Zucchini loaf, ½ loaf (not yeast)

7-12 Collection of unbaked dainties (3 varieties, 2 of each)

7-13 Collection of baked dainties (3 varieties, 2 of each)

7-14 Collection of Tarts, 3 var. 2 of each

7-15 Carrot Cake, Cream Cheese icing (4)

7-16 Decorated cake, (form or cake) only icing & decoration judged

7-17 Gift basket (5 baked cookies or squares, not iced). Present as a

“Gift package”, judged for appearance only.

Page 9


7-18

Jelly Roll Lemon Filling 6” length

7-19 Senior Special (65 years or older) Baking Powder Biscuits (4)

7-20 Lemon Meringue Pie, 1/2 pie

7-21 Pineapple Meringue pie, 1/2 pie

7-22 Apple pie double crust, 1/2 pie

7-23 Cherry pie, true woven lattice top, 1/2 pie

7-24 Bumbleberry pie (mixed fruit) not canned filling, 1/2 pie

7-25 Blueberry or Saskatoon pie, 1/2 pie

7-26 Raisin double crust pie, 1/2 pie

7-27 Rhubarb double crust pie, 1/2 pie

7-28 Light or Dark Fruit Cake 4” corner $7.00 $5.00 $3.00

7-29 Chocolate Layer Cake Iced $7.00 $5.00 $3.00

7-30 White Layer Cake Iced $7.00 $5.00 $3.00

7-31 Marble Layer Caked Iced $7.00 $5.00 $3.00

QUILTS

QUILTS 25 – Design & overall effect, pleasing impression, neat, clean, quilt lies flat, design

15 – use of colour, harmonious, balanced

10 – use of fabric, suitable to design & function, innovative use of fabric, trim, variety in texture &

scale of prints.

25 – Piecing, seams smooth and well stitched, border straight & balanced, binding neat & secure,

appliqué smooth consistent, filler evenly distributed and suitable to quilt type.

25 – Quilting stitching uniform, even, markings not visible, even thread tension, no puckers.

Spacing of quilting appropriate to type of batting and function of quilt.

QUILT SIZES: Quilts are to measure at least 240” around perimeter, unless specified.

Crib quilt to fit a crib bed approx. 40” wide x 50” long

Junior/Twin Quilt to fit a bed at least 40” wide x 80” long

QUILTS CLASS 8

Prizes as listed

8A

Judges pick: BEST QUILT for COURT of HONOUR

(including quilts from section 6 & 13)

ROSETTE RIBBON

8-1 Quilt, by 2 or more people $8.00 $6.00 $4.00

8-2 Quilt Patchwork – Hand Quilted $8.00 $6.00 $4.00

8-3 Quilt Appliquéd – Hand Quilted $8.00 $6.00 $4.00

8-4 Quilt, Machine Quilted $8.00 $6.00 $4.00

8-5 Quilt, Frayed Edges $8.00 $6.00 $4.00

8-6 Quilt by first time quilter $8.00 $6.00 $4.00

8-7 Quilt of leftover fabric or scraps $8.00 $6.00 $4.00

8-8 Quilt, tied quilt $6.00 $5.00 $3.50

8-9 Quilt, denim $6.00 $5.00 $3.50

8-10 Quilt, any other $6.00 $5.00 $3.50 Page 10


8-11 Crib Quilt, made from pre-stamped panel $6.00 $5.00 $3.50

8-12 Quilt, Junior, any other variety $6.00 $5.00 $3.50

8-13 Crib Quilt, pieced or appliquéd $6.00 $5.00 $3.50

8-14 Crib Quilt, flannelette $6.00 $5.00 $3.50

8-15 Crib Quilt, any other $6.00 $5.00 $3.50

8-16 Quilted Wall hanging, more than 100” perimeter $6.00 $5.00 $3.50

8-17 Quilted Wall hanging, less than 100” perimeter $6.00 $5.00 $3.50

8-18 Machine Quilted Article (not pre-quilted - runner, placemats,

appliance cover etc.)

$6.00 $5.00 $3.50

8-19 Quilt Block, pieced, not quilted, not over 15” $2.00 $1.50 $ 1.00

8-20 Quilt Block, appliquéd, not quilted, not over 15” $2.00 $1.50 $ 1.00

SEWING & HANDICRAFTS

SEWING SCORE CARD

20 – First impression, fabric, findings, design, up to date style

50 – Presentation / finishing details (judged from the outside of the garment), buttonholes, zipper,

matching plaids, cut of grain, top stitching, hem, collar points, sleeves.

30 – Workmanship (judged from the inside of the garment), seam finished if necessary, hems,

facing, interfacing

HANDICRAFTS SCORE CARD

15 – General appearance

45 – Creative design

15 – Colour

25 – Workmanship

SEWING CLASS 9

1st prize $4.00, 2nd PRIZE $3.00, 3rd prize $2.00

9A Judges pick: BEST SEWING for COURT of HONOUR

(including sewing from class 9 & 10 & 15)

ROSETTE RIBBON

9B Most points in Class 9 & 10 sewing $25.00 Fabricland gift certificate

9-1 Ladies dress, woven or knit material

9-2 Child’s washable dress, or skirt & blouse

9-3 Child’s sun suit or sundress

9-4 Child’s sleep wear

9-5 Child’s play outfit – woven material

9-6 T-shirt, knit material

9-7 Adults Sewn Vest

9-8 Men’s or Ladies pants or walking shorts

9-9 Ladies blouse

9-10 Ladies Skirt

9-11 Men’s or Ladies’ Shirt

9-12 Boxer Shorts

9-13 Adults sleepwear Page 11


9-14 Bathrobe or housecoat

9-15 Garment showing matching plaid or stripes

9-16 Article of Clothing, Denim

9-17 Practical apron (not half apron)

9-18 Practical Pot holders or oven mitts

9-19 Purse, Wallet, Gym Bag, Book Bag, etc. Sewn

9-20 Home Decorating – 2 co-ordinating sewn articles for any room

9-21 BBQ apron with oven mitts or pot holders

9-22 2 Place Mats, not from pre-quilted fabric

9-23 Article displaying Appliqué

9-24 Any article from pre-quilted material

9-25 Article, made primarily with serger

9-26

Cushion, practical

9-27 Cushion, fancy

9-28 Garment remade from any light weight fabric (state origin & cost of remade article)

9-29 Garment remade from any heavy weight fabric (state origin & cost of remade article)

9-30 NEW exhibitor only, any article of sewing

SEWING CLASS 10

1st prize $6.00, 2nd PRIZE $4.00, 3rd prize $1.50

10-1 Clothing article of Arctic Fleece wear

10-2 Costume, Halloween, skating outfit etc.

10-3 Jacket or Blazer unlined

10-4 Ladies Casual Coordinates, 2 or more-piece Outfit

10-5 Track or Gym Suit

10-6 Business dress, 1 or 2 pieces

10-7 Men’s or Ladies’ Blazer or Dress Jacket, lined

10-8 Formal or Party Dress

10-9 3 Piece Suit, 1) jacket & 2) pants or skirt & 3) vest or blouse

10-10 Garment of Winter Outerwear Sewn

KNITTING CLASS 11

1st - $3.00, 2nd - $2.25, 3rd - $1.50, unless otherwise stated

11A Judges pick: BEST KNITTING for COURT of HONOUR

(including knitting from class 11 & 15)

ROSETTE RIBBON

11-1 Mitts, plain

11-2 Hat with Scarf or mitts

11-3 Socks, plain

11-4 Socks, Fancy

11-5 Slippers Page 12


11-6 Knit Novelty

11-7 Baby Sweater with Hood or Hat

11-8 Vest, Cape, Shawl or Poncho

11-9 Baby Afghan

11-10 Adult Sweater, med or heavy yarn

11-11 Child’s Cardigan or Pullover

11-12 Cushion

11-13 NEW exhibitor only - any knit article

11-14 Afghan, 45” x 55” or larger $5.00 $4.00 $3.00

CROCHETING CLASS 12

1st - $3.00, 2nd - $2.25, 3rd - $1.50, unless otherwise stated

12A Judges pick: BEST CROCHETING for COURT of HONOUR

(including crocheting from class 12 & 15)

ROSETTE RIBBON

12-1 Slippers

12-2 Crocheted novelty

12-3 2 Doilies, under 12”

12-4 Baby Sweater with Hood or Hat

12-5 Vest, Cape, Shawl or Poncho

12-6 Centerpiece or Luncheon Cloth 20” or over

12-7 Baby Afghan

12-8 Cushion

12-9 NEW exhibitor only – any crocheted article

12-10 Afghan, 45” x 55” or larger $5.00 $4.00 $2.50

NEEDLEWORK & HANDICRAFTS CLASS 13

1st prize $3.00, 2nd prize $2.25, 3rd prize $ 1.50, unless otherwise specified

13A Judges pick BEST HANDICRAFTS for COURT of HONOUR

(classes 13 & 14 & 15 - not included in other Court of HONOUR categories)

ROSETTE RIBBON

13-1 Article of Cross Stitch

13-2 Article of Embroidery or Candlewick

13-3 Article of Needlepoint

13-4 Article of Chicken Scratch

13-5 Article of Needlepoint on Plastic Canvas

13-6 Article of Jewellery made from recycled material

13-7 Article of Jewellery made with beads

13-8 Article of Jewellery made with wire

13-9 Christmas Center Piece (table decoration)

13-10 3 Xmas Tree Ornaments, each a different craft

13-11 Xmas Craft, own creative idea (not a tree ornament)

13-12 Corsage, artificial Page 13


13-13 Small Article of Woodwork

13-14 Article of Beadwork, not jewelry

13-15 Wall Hanging, creative

13-16 Article of Fabric Painting

13-17 Gift Wrapped Article

13-18 Something Ornamental from Something Useless (state present use and origin)

13-19 Something Useful from Something Useless (state present use and origin)

13-20 Stuffed Toy, Child Safe

13-21 Stuffed Toy, Decorative

13-22 Picture Frame Decorated with own decorative idea

13-23 Swag Wall hanging or Wreath, own creative idea

13-24 Fabric Covered Book or Photo Frame

13-25 Pottery

13-26 Ceramics Stained

13-27 Ceramics any other method

13-28 Any Hand Made Rug or mat (hooked, braided etc.)

13-29 Oil Painting – Landscape or seascape

13-30 Oil Painting - Animal (s) (includes fish, bugs, birds, mammals etc.)

13-31 Oil Painting – Still life (anything stationary ex. Barn, basket, flower etc.)

13-32 Water Painting – Landscape or seascape

13-33 Water Painting - Flower (s)

13-34 Pen and Ink Drawing

13-35 Pencil Drawing

13-36 Charcoal Drawing

13-37 Any Other Handicraft not previously listed – Ornamental

13-38 Any other Handicraft not previously listed – Practical

13-39 NEW exhibitor only, any article of handicrafts

PHOTOGRAPHY CLASS 14

Photos taken by exhibitor, mount on white or black only, no framing, pictures may be labelled.

1st prize $3.00, 2nd prize$2.25, 3rd prize$1.50

14-1 People (4 photos) 4” x 6”

14-2 Wildlife (2 photos) 4” x 6”

14-3 Scenery (4 photos) 4” x 6”

14-4 Flowers (4 photos) 4” x 6”

14-5 Pets or farm animals (2 photos) 4” x 6”

14-6 1 – 8 x 10 or larger photo, depicting Deloraine & area (kids at the rink or pool, harvesting,

canola fields, horse races etc.) may be framed

14-7 Black and white (1 photo) 4 x 6 or larger

14-8 Creative Photo Page (your own photos)

14-9 Digital college of photos (no larger than 11 x 14) Page 15


SENIOR WORK (65 years & older) CLASS 15

1st prize $ 4.00, 2nd prize $ 3.00, 3rd prize $2.00

15-1 Knit Article of clothing

15-2 Knit article crafts

15-3 Article of Embroidery

15-4 Display of 4 Bazaar Articles by individual or group

15-5 Crochet Article

15-6 Sewn Article

15-7 Painting - oil

15-8 Painting - water colors

15-9 Painting in acrylic

15-10 Pencil drawing

15-11 Display of 2 coordinating sewn items for any room – by an individual or group

15-12 Knit Throw, Lap rug, or Afghan

15-13 Crochet Throw, Lap Rug, or Afghan

15-14 Quilt by a Group or Individual $8.00 $6.00 $4.00

15-15 Crib Quilt $6.00 $4.50 $3.50

15-16 Any article not listed above

Page 16


JUNIOR WORK

1. No exhibitor will be allowed to make more than one entry for the same prize.

2. The full name, grade, and age of pupil must be placed on the back of each article.

3. The school projects must have been done during the present school year.

4. Any student may enter an older age group, but not a younger age group.

5. Juniors may enter in the senior categories, $2.00 entry fee required.

6. Exhibitors will be responsible for entering their exhibits in the proper class, or they will be for display only,

not competition.

7. In the absence of competition, the Judge may place 1st, 2nd, 3rd prizes or no prize according to the merit of

the exhibit.

8. Refer to the general rules in the front of the book.

CLASS 14 PRE – KINDERGARTEN


14-1 Coloring book picture – colored

14-2 Picture from cutting or tearing (no pencil)

14-3 Painting, any style

14-4 Freehand drawing, wax or pencil crayon, marker, or pencil

14-5 Seasonal craft

14-6 Something useful from something discarded, recycling

14-7 Article made from play-dough

14-8 Craft made from Nature

14-9 Puppets

14-10 Any other handicraft not listed.

14-11 Any other art work, not listed.

CLASS 15 KINDERGARTEN



15-2 Picture from cutting or tearing, no pencil


15-4 Freehand drawing, wax or pencil crayon, marker, or pencil

15-5 Seasonal craft


15-7 Article made from play-dough or paper maché

15-8 Printing, 6 lines

15-9 Creative project, example: macaroni, seeds yarn


15-11 Puppets

15-12 Holiday themed craft



j-1


CLASS 16 GRADE 1





16-4 Freehand picture, crayon, chalk or pencil

16-5 Seasonal craft



16-8 Printing


16-10 Puppet


16-12 Collage with theme

16-13 Art scrapbook



CLASS 17 GRADE 2






17-5 Seasonal craft



17-8 Printing


17-10 Puppets



17-13 Art scrapbook

17-14 Original book



j-2


CLASS 18 GRADE 3


18-1 Poster

18-2 Picture from cutting or tearing, any medium, no pencil

18-3 Painting on any medium


18-5 Seasonal craft


18-7 Article made from play-dough, clay, or paper maché

18-8 Writing 8 – 10 lines


18-10 Puppets



18-13 Art scrapbook

18-14 Original book

18-15 Mobiles



CLASS 19 GRADE 4


19-1 Poster with a theme




19-5 Seasonal craft



19-8 Writing 8 – 10 lines


19-10 Puppets



19-13 Art scrapbook

19-14 Original book



j-3


CLASS 20 Grade 5


20-1 Poster or Collage with a theme




20-5 Seasonal craft



20-8 Writing 12 lines


20-10 Puppets

20-11 Social studies or science research project

20-12 Language Arts project

20-13 Nature craft



CLASS 21 GRADE 6


21-1 Poster or Collage with a theme




21-5 Seasonal craft



21-8 Handwriting – 20 lines


21-10 Puppets

21-11 Social studies or Science or Math notebook

21-12 Social studies or science research project

21-13 Language Arts project



j-4


CLASS 22 LEGO


22-1 Own design Article made from Lego – age 6-8 years

22-2 Own design Article made from Lego – age 9 to 11 years

22-3 Own design Article made from Lego – 12-14 years

22-4 Article made from Lego kit – 6 years and younger

22-5 Article made from Lego kit – 7 & 8 years



22-8 Article made from Lego kit – 13 years and older

CLASS 23 PHOTOGRAPHY

Photos 4” x 6” taken by exhibitor pictures may be labelled.


23-1 People (2 photos) 5 to 9 years

23-2 Wildlife (2 photos) 5 to 9 years

23-3 Scenery/Flowers (2 photos) 5 to 9 years

23-4 Pets or farm animals (2 photos) 5 to 9 years









CLASS 24 WOODWORKING


24-1 Small article made from wood: 5 – 9 years

24-2 Large article made from wood: 5 – 9 years


24-4 Large article made from wood: 10 –13 years


24-6 Large article made from wood: 14 – 17 years

j-5


CLASS 25 HANDICRAFTS 12 Years and under


25-1 Painting

25-2 Beaded Article

25-3 Any sewn article

25-4 Collection of two 4-H articles

25-5 Creative gift Wrapping

25-6 Mobiles

25-7 Fridge magnet

25-8 Foil art

25-9 Holiday wall hanging (Christmas, Halloween, Thanksgiving etc.)

25-10 3 Christmas tree ornaments

25-11 Pottery

25-12 Collage

25-13 Handwriting – 20 lines

25-14 Computer generated poster advertising Deloraine Agri Fair

25-15 Calligraphy


25-17 Puppets

25-18 Any other artwork, not listed in any other class

25-19 Any other craft, not listed in any other class

CLASS 26 HANDICRAFTS 13 -17 Years


26-1 Painting, any medium

26-2 Beaded Article

26-3 Any sewn article

26-4 Collection of two 4-H articles

26-5 Creative gift Wrapping

26-6 Mobiles

26-7 Holiday wall hanging (Christmas, Halloween, Thanksgiving etc.)

26-8 Creative Wreath

26-9 3 Christmas tree decorations

26-10 Pottery

26-11 Computer generated poster advertising Deloraine Agri Fair

26-12 Calligraphy


26-14 Creative Stitchery

26-15 Seasonal craft

26-16 Candle making

j-6


26-17

Craft made from Nature

26-18 School scribbler


26-20 Bird House or Bird Feeder

26-21 Any knit or crochet item

26-22 Any other artwork, not listed in any other class

26-23 Any other craft, not listed in any other class

26-24 Free hand picture, chalk or pencil

CLASS 27 HORTICULTURE

SPECIAL Most points in Junior Horticulture $10.00 donated by Jane Adams


27-1 3 vegetables, assorted age 5 – 10

27-2 Flower arrangement, age 5 – 10

27-3 Fruit or Vegetable Creation, age 5 – 10

27-4 Radish, turnip (3) age 5 – 10

27-5 Petunia, (4 blooms) age 5 – 10


27-7 3 vegetables, assorted age11 – 17


27-9 Fruit or Vegetable Creation, age 11 – 17

27-10 Radish, turnip (3) age 11 – 17

27-11 Petunia, (4 blooms) age 11 – 17


CLASS 28 -30 BAKING

SPECIAL Most points in junior baking $25.00 gift card donated by Boundary Co-op

SP28-a Robin Hood Flour, best lunch box snack, cookies, squares or

bar. (2 pieces).

www.robinhood.ca

1st $25.00 certificate. 2nd $10.00 certificate

National prize $200.00 cash prize

Place on smallest paper plate possible, with a plastic bag, preferably ziploc type

CLASS 28 - 12 years and under

1st place prize $2.00, 2nd prize $1.50 3rd prize $1.00

28-1 Any muffins (2)

28-2 Baking powder biscuits (2)

28-3 Cupcakes, iced and decorated (2) (Not necessary to cover if it will ruin your decorating)

28-4 Four cookies, 2 varieties (2 of each)

28-5 Gingersnaps (4)

28-6 Any dainty (4 pieces)

28-7 White cake, not iced (1/4 of 8” x 8” cake)

28-8 Brownie (4 pieces) j-7

http://www.robinhood.ca/


28-9 Nutritious School lunch, list contents

28-10 Loaf of bread made in a bread machine


CLASS 29 BAKING 13 – 17 years

29-1 Any muffins (2)

29-2 Baking powder biscuits (2)

29-3 Butter tarts (2)

29-4 Four cookies, 2 varieties (2 of each)

29-5 Dainties, 2 varieties (2 of each)

29-6 Brownie (4 pieces)

29-7 Buns, white (2)

29-8 White bread made in bread machine

29-9 Loaf white bread from scratch


29-11 Nutritious School lunch, list contents

29-12 Cupcakes, iced and decorated (2)

29-13 Cinnamon buns (2)

29-14 Apple pie, 1 serving

CLASS 30 SPECIALS BAKING

1st prize $ 4.00, 2nd prize $2.50, 3rd prize $1.50

30-4 Decorated cake (12 years and younger)

30-5 Decorated cake (13 – 17 years)

30-6 Angel cake, from a mix (12 years and younger)

30-7 Angel cake, from a mix (13 – 17 years)

30-8 Loaf cake, ½ loaf (12 years and younger)

30-9 Loaf cake, ½ loaf (13 – 17 years)

30-10 Rice Krispie Cake creation, decorated (5 – 9 years)

30-11 Rice Krispie Cake creation, decorated (10 – 13 years)

CLASS 31 SPECIALS 4-H


31-1 4-H project book, Cloverbuds age 6-8

31-2 4-H project book, Junior age 9-11

31-3 4-H project book, Intermediate age 12-14

31-4 4-H project book, Seniors age 15-17

31-5 4-H project, Cloverbuds age 6-8 (1 item completed)

31-6 4-H project, Junior age 9-11 (1 item completed)

31-7 4-H project, Intermediate age 12-14 (1 item completed)

31-8 4-H project, Senior age 15-17 (1 item completed)

31-9 Collage of 4-H photos on a poster, Cloverbuds age 6-8 j-8


31-10

Collage of 4-H photos on a poster, Junior age 9-11

31-11 Collage of 4-H photos on a poster, Intermediate age 12-14

31-12 Collage of 4-H photos on a poster, Seniors age 15-17

31-13 Original poem about 4-H, Cloverbuds age 6-8

31-14 Original poem about 4-H, Junior age 9-11

31-15 Original poem about 4-H, Intermediate age 12-14

31-16 Original poem about 4-H, Senior age 15-17

CLASS 32 SPECIALS SEWING


32-1 Any article of clothing (12 years & under)

32-2 Any article of clothing (13 - 14 years)

32-3 Any article of clothing (15 - 17 years)

32-4 Skirt, top, or pants (12 years & under)

32-5 Jacket, skirt, or pants (13 - 17 years)

32-6 Sewn cushion (12 years & under)

32-7 Sewn cushion (13 – 17 years)

32-8 Quilt (12 years & under)

32-9 Quilt (13 – 17 years)

CLASS 33 SPECIALS PHOTOGRAPHY


4 or more photos (color and/or black & white) mounted

33-1 Special event (wedding, party, new baby etc.) (5 – 9 years)

33-2 Creative photo scrapbook, one page (5 – 9 years)





33-7*9 1 – 8 x 10 or larger photo, depicting Deloraine & area (kids at the rink or pool, harvest,

canola fields, horse races etc.) may be framed:

33-7 5 – 9 years

33-8 10 – 13 years

33-9 14 – 17 years

CLASS 34 SPECIALS POSTERS


34-1 Poster on Farm Safety 9 years and younger

34-2 Poster on Farm Safety 10 years and older

34-3 Poster “Character Counts” – Grade 1

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34-4 Poster “School Safety” – Grade 1


34-6 Poster “School Safety”– Grade 2






34-12 Poster “School Safety” – Grade 5


CLASS 35 SPECIALS NOXIOUS WEEDS

Full plant: pressed, showing part of root, dirt washed away, named if possible.


35-1 Display a variety of 6 noxious weeds (age 5 – 12)

35-2 Display a variety of 6 noxious weeds (age 13 – 17)

CLASS 36 SPECIALS GRAINS & GRASSES

All sheaves to be shown in full length of straw, and not to be less than 3 inches in diameter just below the head,

with the exception of alfalfa, which must be 6 inches. Sheaves must be free of dirt.


36-1 Sheaf of alfalfa

36-2 Sheaf of clover, any kind

36-3 Sheaf of Brome grass

36-4 Canola, 1pound sample

36-5 Wheat, 1pound sample

36-6 Barley, 1pound sample

36-7 Oats, 1pound sample

36-8 Durum, 1pound sample

36-9 Flax, 1pound sample

36-10 Sunflowers, 1pound sample

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Junior entries

Name: Exhibitor #:

Entry # description

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Documents

DELORAINE AGRICULTURAL F DISPLAY BUILDING July 14 and 15, …delowin.ca/wp-content/uploads/2017/05/2017-Deloraine-Fair-book.pdf · SP-13 41 Mason Jar Craft SP-13 42 Table Center Piece