Open Class Book

2016 GARFIELD COUNTY FAIR OPEN CLASS BOOKSuperintendent of Open Class Fair CoordinatorLori Bennett Doreen [email protected] [email protected] 970-945-1377, extension 4002Pre-registration is highly encouragedWe encourage folks to submit your entry forms by July 22, 2016. This year Garfield County Open Class entries can bepre-entered online by exhibitors. Go to https://garfieldcountyfair.fairentry.com/Fair/SignIn/347, click on “Not in 4-H andneed to create a FairEntry account?” and follow instructions to register. Continue with entering your items to enter in thefair.You may also submit an entry form by email, fax or US mail. The entry form can be found in the fair book or atwww.garfieldcountyfair.com .Email: [email protected]: Garfield County Fair, 201 8th Street, Glenwood Springs, CO 81601Fax: 970-384-5009Open Class DepartmentsFINE ARTSQUILTINGNEEDLEWORKCRAFTSFOOD PRESERVATIONBAKED GOODSFLORICULTUREFLORAL ARRANGEMENTSNOXIOUS WEED DISPLAYHORTICULTURE - FRUITHORTICULTURE – VEGETABLESSPECIAL CONTESTSOpen Class General Rules:1. All residents of Garfield and adjoining counties are invited to exhibit at the Garfield County Fair.2. All entries must be made by close of entry time. No late entries will be accepted.3. Entry tags will be available at the Extension Office after July 1st for those exhibitors who would like to fill out their tags prior to fair.4. Entry tags must have the same exact name as on the entry form and a telephone number.5. Classes may be created or combined at the discretion of the superintendent or judges.6. Any articles not picked up during official check-out hours shall forfeit all premiums. Please contact the fair coordinator to pick up entries left at the fair.7. Each exhibitor may make no more than five entries in each Division of each department. Example: Exhibitor may enter a total of five entries in Division: Cookies under Baked Goods.8. Exhibitors may make two entries in each class and may only receive two premiums in any individual class. Example: Exhibitor may enter 5 different classes of cookies and up to 2 different entries in class 0101 – Bar Cookies.9. Entries must be variety named.10. 4-H club members and other youth are encouraged to enter in open classes. Items entered in 4-H are not allowed to show in the open class. 1

11. The Garfield County Fair and its agents are not responsible for theft of or damage to exhibits. There is alwayssomeone present in the exhibit hall and doors are locked when there is no one present.12. All main departments will have age groups as follows;Group # Description 1 Youth – 12 and Under 2 Teen – 13 to 17 3 Adult – 18 to 64 4 Senior I – 65 to 79 5 Senior II – 80 and Over6 Professional13. First, second, and third place ribbons will be awarded in each class at the discretion of the judge. Premiums arepaid in each department.Grand Champion - $10Best of Fair - $6First Place - $3Second Place - $2Third Place - $114. A best of fair ribbon may be awarded per Department Division at the discretion of the judge.15. A grand champion ribbon may be awarded in a Department at the discretion of the judge.16. All articles must be entered in the name of the maker.17. No article previously shown is eligible to be shown again.18. If more than three of a kind not previously listed are entered, a new class may be formed at the discretion of theDepartment Superintendent. Open Class ScheduleMonday, August 1 Tuesday, August 2 Wednesday, August 3 Thursday, August 4 Sunday, August 79:00 am – 6:00 pm 7:00 am – 11:00 am 7:00 am – 10:00 am 8:00 am – 11:30 am 10:00 am –1:00 pmEntries accepted in Entries accepted for Entries accepted for Entries accepted for Entries pick up andall divisions. Needlework and Baked Goods, Food Commissioners’ premium payout. Crafts must be Preservation, Cookie Jar Contest, Entries not pickedFine Arts and received by 11:00 Floriculture, Floral Apple Pie Contest up shall forfeitQuilting entries am Arrangements, and Gingerbread premiums. Vehiclesmust be entered on Noxious Weeds, and Creation Contest. will not be allowedMonday. 7:00 am – 6:00 pm Horticulture. on the Midway. Entries accepted for 12:30 pm Assistance will be Baked Goods, Food 10:00 am Judging of Apple given by staff as Preservation, Judging of all Pies needed. Floriculture, Floral remaining Arrangements, Departments. 1:00 pm Noxious Weeds, Judging of and Horticulture. 2:00 pm – 6:00 pm Commissioners’ Entries accepted for Cookie Jars and 9:00 am Commissioners’ Gingerbread Judging of Fine Arts Cookie Jar Contest, Creations. and Quilting Apple Pie Contest and Gingerbread Creation 11:00 am Contest. Judging of Needlework and Crafts 2

FINE ARTSEntries close at 6:00 pm Monday, August 1st in the South Hall. Judging begins at 9:00 am on Tuesday, 8/2.Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and over 6- Professional1. Each exhibitor is entitled to enter a total of two pieces per class (Example: Exhibitor may enter two still life acrylic paintings in Class 101).2. All entries should be titled and are required to have the artist’s name, address, age group, medium used, class number, subclass, and price (if for sale) clearly printed and attached to the back of each entry.3. No works previously shown at the Garfield County Fair can be shown again.4. All works of art and photography must be framed in suitable material with screw-eyes and wire in place and ready for hanging. Oil/acrylic work must be dry and framed. Each entry must have an adequate hanger for the weight of the picture. Over-sized entries must provide their own easel.5. No saw tooth hangers, tape or string. Entries without proper hangers as described in rule 4 may not be accepted for exhibition.6. Exhibitors will be asked to place any three-dimensional pieces weighing more than fifteen pounds in position for the duration of the Fair.7. The Fine Arts Committee reserves the right to change any entries and place them in proper categories.8. It will be left to the discretion of the department superintendent to add or combine classes if there is less or more than three entries by three exhibitors.9. Though every effort will be made to secure items in the Exhibit Hall, Garfield County Fair and its representatives will not be responsible for any lost or damaged art exhibits or personal items. Exhibits will be on display in the South Exhibit Hall of the Fairgrounds.10. Exhibitors will designate their age group in the last digit of the Division number. Example: 013: One Person Bed Quilt, Adult 18-6411. Other media in fine arts class may include: Acrylics Charcoal Oils Watercolor Pen and ink Pencil Pastel Three dimensional Crayon or marker12. A People’s Choice Award will be selected from the classes within the Fine Arts department. The People’s Choice Award is selected by popular vote. Vote for your favorite Fine Arts exhibit through Friday during the week of the fair in the South Exhibit Hall. A $20.00 premium will be offered for the People’s Choice Award winner.CLASS DESCRIPTIONSDIVISION 01 ART0101 Acrylic, scenic0102 Acrylic, people0103 Acrylic, animal0104 Acrylic, action0105 Acrylic, nature0106 Acrylic, still life0107 Acrylic, abstract0201 Charcoal, scenic0202 Charcoal, people0203 Charcoal, animal0204 Charcoal, action 3

0205 Charcoal, nature0206 Charcoal, still life0207 Charcoal, abstract0301 Oil, scenic0302 Oil, people0303 Oil, animal0304 Oil, action0305 Oil, nature0306 Oil, still life0307 Oil, abstract0401 Watercolor, scenic0402 Watercolor, people0403 Watercolor, animal0404 Watercolor, action0405 Watercolor, nature0406 Watercolor, still life0407 Watercolor, abstract0501 Pen and ink, scenic0502 Pen and ink, people0503 Pen and ink, animal0504 Pen and ink, action0505 Pen and ink, nature0506 Pen and ink, still life0507 Pen and ink, abstract0601 Pencil, scenic0602 Pencil, people0603 Pencil, animal0604 Pencil, action0605 Pencil, nature0606 Pencil, still life0607 Pencil, abstract0701 Pastel, scenic0702 Pastel, people0703 Pastel, animal0704 Pastel, action0705 Pastel, nature0706 Pastel, still life0707 Pastel, abstract0801 Three-dimensional, scenic0802 Three-dimensional, people0803 Three-dimensional, animal0804 Three-dimensional, action0805 Three-dimensional, nature0806 Three-dimensional, still life0807 Three-dimensional, abstract0901 Mixed media, scenic0902 Mixed media, people0903 Mixed media, animal0904 Mixed media, action0905 Mixed media, nature 4

0906 Mixed media, still life0907 Mixed media, abstract1001 Crayon or marker, scenic1002 Crayon or marker, people1003 Crayon or marker, animal1004 Crayon or marker, action1005 Crayon or marker, nature1006 Crayon or marker, still life1007 Crayon or marker, abstractDIVISION 2 PHOTOGRAPHY0201 Color film, scenic0202 Color film, people0203 Color film, animal0204 Color film, action0205 Color film, nature0206 Color film, still life0207 Black and white film, scenic0208 Black and white film, people0209 Black and white film, animal0210 Black and white film, action0211 Black and white film, nature0212 Black and white film, still life0213 Color digital, scenic0214 Color digital, people0215 Color digital, animal0216 Color digital, action0217 Color digital, nature0218 Color digital, still life0219 Black and white digital, scenic0220 Black and white digital, people0221 Black and white digital, animal0222 Black and white digital, action0223 Black and white digital, nature0224 Black and white digital, still life0225 Enhanced digital, scenic0226 Enhanced digital, people0227 Enhanced digital, animal0228 Enhanced digital, action0229 Enhanced digital, nature0230 Enhanced digital, still life QUILTINGEntries close at 6:00 p.m. Monday, August 1st in the South Hall. Judging begins at 9:00 am on Tuesday, 8/2. Age groups: 7- Youth – 12 and under 8- Teen – 13 to 17 9- Adult – 18 to 64 10- Senior I – 65 to 79 Senior II – 80 and over 5

1. Each entry must have been made and/or completed in the last 2 years, and not previously shown at the Garfield County Fair.2. There will be a Grand Champion quilt.3. Colorado Quilting Council may recognize a Judge’s Choice, First Time Competition, and CQC Award of Excellence. Monetary awards may be included.4. Special Prize: The Colorado Quilting Council may also award a special $25 prize and Ribbon for First Time Competition Entry. Please be sure to specify on your entry form if you are entering a Quilt for the first time. A Colorado Quilting Council (CQC) ribbon will be pinned on the winning quilt, selected by a CQC judge. The award winner will receive a check by postal mail from the CQC.Definitions: Quilt – a fabric sandwich held together with hand or machine quilting stitches or ties 1 Person Quilt - made entirely by the exhibitor 2 Person Quilt - top made by the exhibitor and quilted by another person Bed Quilt - for use on bed, including baby and lap quilts Wall Quilt - for display on a wall and should have a sleeve or hanging device Pieced Quilt - hand or machine piecing is the primary technique of construction, may have small amounts of other techniques or embellishments Appliqué Quilt - hand or machine appliqué is the primary technique of construction, may have small amounts of other techniques or embellishments Mixed Technique - 2 or more techniques; piecing, appliqué, embroidery, embellishments, etc. Group Quilt - 3 or more people contributed to making the quilt top and/or quilting Kit/Block of the Month Quilt - made from a precut kit or made with “Block of the Month” pattern packets in which the fabrics were supplied to the quilt maker Found and finished - old or vintage quilt top made by another and finished by the exhibitor Repurposed/Recycled - made from textiles having previous “life” - jeans, dresser scarves, old quilts, dish towels, etc. Tied Quilt - yarns, ribbons, carpet thread, etc. are used to combine quilt sandwich Raggy Quilt - seams on the outside, clipped so they will fray Original Art Quilt - original design of the quilt maker and made entirely by the exhibitor Miniature Quilts - scaled down version of a larger quilt: 16” square or less Home Accessories - pillows, placemats, hot pads, etc. Quilted Fashions - clothing, fashion accessories, bags and totesCLASS DESCRIPTIONSDIVISION 01 ONE PERSON QUILTSBED QUILTS0101 Hand pieced/hand quilted0102 Hand pieced/home machine quilted0103 Hand pieced/longarm quilted0104 Machine pieced/hand quilted0105 Machine pieced/home machine quilted0106 Machine pieced/longarm quilted0107 Hand appliquéd/hand quilted0108 Hand appliquéd/home machine quilted0109 Hand appliquéd/longarm quilted0110 Machine appliquéd/hand quilted0111 Machine appliquéd/home machine quilted0112 Machine appliquéd/longarm quilted0113 Mixed technique/hand quilted0114 Mixed technique/home machine quilted0115 Mixed technique/longarm quiltedWALL QUILTS0201 Hand pieced/hand quilted0202 Hand pieced/home machine quilted0203 Hand pieced/longarm quilted0204 Machine pieced/hand quilted0205 Machine pieced/home machine quilted0206 Machine pieced/longarm quilted0207 Hand appliquéd/hand quilted 6

0208 Hand appliquéd/home machine quilted0209 Hand appliquéd/longarm quilted0210 Machine appliquéd/hand quilted0211 Machine appliquéd/home machine quilted0212 Machine appliquéd/longarm quilted0213 Mixed technique/hand quilted0214 Mixed technique/home machine quilted0215 Mixed technique/longarm quiltedDIIVISION 02 TWO PERSON QUILTSBED QUILTS0301 Hand pieced/hand quilted0302 Hand pieced/home machine quilted0303 Hand pieced/longarm quilted0304 Machine pieced/hand quilted0305 Machine pieced/home machine quilted0306 Machine pieced/longarm quilted0307 Hand appliquéd/hand quilted0308 Hand appliquéd/home machine quilted0309 Hand appliquéd/longarm quilted0310 Machine appliquéd/hand quilted0311 Machine appliquéd/home machine quilted0312 Machine appliquéd/longarm quilted0313 Mixed technique/hand quilted0314 Mixed technique/home machine quilted0315 Mixed technique/longarm quiltedWALL QUILTS0401 Hand pieced/hand quilted0402 Hand pieced/home machine quilted0403 Hand pieced/longarm quilted0404 Machine pieced/hand quilted0405 Machine pieced/home machine quilted0406 Machine pieced/longarm quilted0407 Hand appliquéd/hand quilted0408 Hand appliquéd/home machine quilted0409 Hand appliquéd/longarm quilted0410 Machine appliquéd/hand quilted0411 Machine appliquéd/home machine quilted0412 Machine appliquéd/longarm quilted0413 Mixed technique/hand quilted0414 Mixed technique/home machine quilted0415 Mixed technique/longarm quiltedDIVISION 03 OTHER QUILT CATEGORIES0501 Group Quilt0502 Crazy Quilt0503 Yo-Yo Quilt0504 Cathedral Quilt0505 Whole Cloth Quilt0506 Hand Embroidered Quilt0507 Machine Embroidered Quilt0508 Kit/Block of the Month Quilt0509 Found and Finished Quilt0510 Repurposed/Recycled Quilt0511 T-Shirt Quilt0512 Tied Quilt0513 Raggy Quilt0514 Original design/Art Quilt0515 Miniature Quilt0516 Table Runners & Table Toppers 7

0517 Home Accessories0518 Quilted FashionsDIVISION 04 YOUTH CLASSES: ANY QUILT, TECHNIQUE, OR SIZE0601 Any quilt, any technique, any size - 12 and under0601 Any quilt, any technique, any size - 13 to 17 NEEDLEWORKEntries close at 11:00 am Tuesday, August 2nd in the South Hall. Judging begins at 11:00 am Tuesday, 8/2. Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 Senior II – 80 and over1. For an excellent reference of judging criteria for crafts, clothing construction, quilts, and more, please visit the Extension Office to obtain 4-H Project score sheets. These guidelines for youth are highly applicable for adult Needlework projects.2. First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon will be awarded to the following exhibit at the discretion of the judge: afghan, clothing, cross stitch, knitting, crochet, needlepoint, and embroidery. Premiums will be paid for first, second and third.3. All articles must be entered in the name of the maker.4. Only two entries will be made in any one class by an exhibitor.5. No article previously shown is eligible to be shown again.6. 4-H members are welcome and encouraged to enter in the Open Classes. Items entered in 4-H are not allowed to show in the open class.CLASS DESCRIPTIONSDIVISION 01 KNITTING0101 Home accessories0102 Garment0103 Toys, doll clothes0104 Other hand-knit item0105 Machine knit itemDIVISION 02 CROCHET0201 Home accessories0202 Garment0203 Toys, doll clothes0204 Other crochet item0205 Period doll0206 Doily under 14”0207 Doily over 14”DIVISION 03 AFGHANS0301 Knitted0302 Crocheted0303 Mile a Minute0304 Other afghanDIVISION 04 TATTING0401 Tatted sets0402 Tatted accessory0403 Tatted doily0404 Other tattedDIVISION 05 EMBROIDERY 8

0501 Home accessory0502 Clothing0503 Sampler0504 Pillow cases0505 Cross stitch picture, small, up to 12”0506 Cross stitch picture, large, over 12”0507 Cross stitch sampler0508 Cross stitch stamped0509 Cross stitch original0510 Cross stitch clothing0511 Cross stitch napkin, tablecloth0512 Cross stitch other0513 Machine pot holder0514 Machine kitchen towel0515 Machine bath towel0516 Machine apron0517 Machine sweatshirt0518 Machine other clothing0519 Machine pillows0520 Machine other item0521 Any long stitch item0522 Any crewel pictures0523 Any other crewel0524 Any candle wicking0525 Any chicken scratch0526 Any hardanger0527 Any counted thread0528 Other needlepoint0529 Silk ribbonDIVISION 06 OTHER NEEDLEWORK0601 Any bead work0602 Any plastic canvas0603 Any loom weaving0604 Any hand weaving0605 Rug, braided0606 Rug, latch hooked0607 Rugs other0608 Other hooked item0609 Any soft sculpture0610 Any hand applique0611 Other needleworkDIVISION 07 CLOTHING0701 Infant clothing0702 Child clothing0703 Women clothing0704 Formal wear0705 Men clothing0706 Ensemble 2 to 4 pieces0707 Jacket or coat0708 Sleepwear, intimates0709 Apron0710 Household0711 Stuffed toy0712 Costume0713 Accessories0714 OtherDIVISION 08 FELTING 9

0801 Useful0802 Wearable0803 ArtisticDIVISION 09 HOLIDAY0901 Knitted0902 Crochet0903 Afghan0904 Quilted0905 Embroidered0906 Cross stitch0907 Other0908 Wall hangings0909 Clothing0910 FeltedDIVISION 10 NON-QUILTED WALL HANGINGS(Must have sleeve or hook for hanging)1001 Machine pieced1002 Hand pieced1003 Embroidered1004 Appliquéd1005 Group projectDIVISION 11 RECYCLED1101 Clothing1102 Needlework1103 Household CRAFTSEntries close at 11:00 am Tuesday, August 2nd in the South Hall. Judging begins at 11:00 am Tuesday, 8/2. Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 Senior II – 80 and overJewelry needs to be mounted and display ready to be judged.Lego entries should be submitted on a Lego base affixed to wood or foam core board. Lego entries should be solidlyconstructed (not heavy or too fragile) to allow for display. Lego entries must be an original design which is authentic, notcopied or imitated. No licensed, published designs, patterns or sets can be used for Lego entries.CLASS DESCRIPTIONSDIVISION 01 CRAFTS0101 Raku0102 Decoupage0103 Stained glass, leaded window0104 Stained glass, leaded accessory0105 Stained glass, foiled0106 Leather clothing0107 Leather accessory0108 Other leather0109 Jewelry0110 Metal art0111 Wood carving0112 Wood burning0113 Wood working 10

0114 Glass decorated0115 String or wire art0116 Rock item0117 Shell item0118 Handmade toy0119 Artificial flowers display0120 Dried flowers display0121 Seasonal, party decorations0122 Pine cone art0123 Fly tying0124 Tile inlay0125 Wreaths0126 Special occasion gifts0127 Recycle art0128 Painted items0129 Candles0130 Scrap booking0131 Beading0132 Photo album or frame0133 Other craftDIVISION 02 DOLLS HANDMADE0201 Period doll, handmade clothes0202 Rag doll0203 Doll clothing, not knitted or crocheted0204 Other dollsDIVISION 03 HOME FURNISHINGS0301 Refinished furniture0302 Handmade furniture0303 Accessory0304 Baskets0305 Wall art0306 OtherDIVISION 04 CERAMICSEARTHENWARE, STONEWARE AND PORCELAIN0401 Mugs, cups0402 Plates, platters0403 Bowls0404 Vases0405 Other functional0406 Dolls and toys0407 Ornaments, decorative0408 Other sculpturalDIVISION 05 LEGO CREATIONExamples: transportation, people, animals, building, and any other0501 Legos, no kitsDIVISION 06 UNIQUE0601 OtherDIVISION 07 TEXTILE PAINTING0701 Place mats, set of 40702 Pillowcases, set of 20703 Quilt0704 Tablecloth0705 Pictures0706 Clothing 11

0707 Other FOOD PRESERVATIONEntries close at 5:00 pm Tuesday, August 2nd in the South Hall. Judging begins at 10:00 am Wednesday, 8/3. Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 Senior II – 80 and over1. The Food Preservation Division will be supervised by Master Food Safety Advisor volunteers from Colorado State University Extension in Garfield County. Contact CSU Master Food Safety Advisors at 970-625-3969.2. Products exhibited must have been prepared since the 2015 Fair, in the most recent season of production.3. All preserved foods must be processed according to the latest USDA recommendations - refer to the current recipes, instructions and guidelines provided by Colorado State University Extension, National Center for Home Food Preservation, and/or Jarden Home Brands (Ball® and Kerr®). The same is true of all dried foods. Refer to publication Drying Foods, Dehydrating Fruits, Vegetables, Leathers and Jerkies. You may reach the Garfield County Extension Office at 970-625-3969. www.ext.colostate.edu, www.nchfp.uga.edu, www.freshpreserving.com4. Any food exhibits may be tested to the satisfaction of the judge. Wine, jellies, butters, jams, preserves, pickles, spice products, and dried products may be opened and tasted.5. No food item which would not be safe to eat at time of judging or which needs refrigeration will be accepted.6. Standard canning jars must be used. Canned products must be displayed in canning mason jars, jellies in mason jelly jars, or canning mason jars and use a two-piece canning lid. Frozen jams must be in see-through freezer containers.7. Rings should be loosened.8. No jelly glasses or paraffin on jellies will be allowed. No open kettle items will be allowed.9. Dried products accepted in decorative jars.10. Dried division is to include foods dried according to the latest USDA recommendations. Foods should be dried in a dehydrator or oven, according to an approved recipe. Recipe must be provided for all jerkies.11. All preserved foods must be labeled with the name of the product, date processed, method of processing, processing time, pounds per pressure, elevation level (refer to sample label below) and recipe source. Recipe must be attached for salsas, seasoned tomato sauces and spaghetti sauces. Labels are available from Garfield County Master Food Safety Advisor volunteers, via the Extension Office and at local farmers markets.12. Canned vegetables, meats, soups and low acid foods must be pressure canned.13. If more than three of a kind not previously listed are entered, a new class can be formed, at the discretion of the superintendent.14. Food Preservation sample entries:Peaches - Hot Packed ApricotsBoiling water bath Dehydrator dried, 8 hoursCanned 35 minutes at 5,000 feet Recipe: CSU Extension Fact SheetRecipe: Ball Blue Book July 2015September 2015Green BeansHot pack, 1/2 tsp. saltPressure canned at 12 1/2 pounds30 minutes at 5,000 feetRecipe: So Easy to PreserveJuly 2015JUDGING CRITERIAQuality - Distinct, uniform pieces.Liquid - Clear, properly filled.Color - Natural, not faded or unnaturally bright.Preparation - Follows tested recipe guidelines.Pack - Full, attractive, practical, proper head space. 12

Container - Clean, suitable, neatly labeled.CLASS DESCRIPTIONSCANNED FRUITS/VEGETABLES/MEATSDIVISION 01 CANNED FRUITSAll items must be water bath processed. All entries must be labeled with processing method, time, elevation, recipesource, etc.Examples: Berries, peach, pie filling, and any fruit that can be canned.0101 Apricot0102 Apple0103 Apple sauce0104 Berries0105 Sweet Cherry0106 Pie Cherries0107 Peach0108 Pear0109 Plum0110 Other Fruit0111 Pie Filling0112 Fruit JuiceDIVISION 02 CANNED VEGETABLESAll items must be pressure canned. Exception: Tomatoes canned with added acid may be water bath processed. Allentries must be labeled with processing method, time, pounds pressure, recipe source, etc.Examples: Tomatoes, Green Beans, Stew, Soup and any vegetables that can be canned.0201 Asparagus0202 Green Beans0203 Dried Beans0204 Beet0205 Carrot0206 Corn0207 Peas0208 Greens0209 Pumpkin0210 Squash0211 Onion0212 Pepper0213 Potatoes0214 Sweet Potatoes0215 Mushroom0216 Tomatoes0217 Other VegetableDIVISION 03 CANNED MEATS AND SOUPSAll canned meats and soups must be pressure canned. All entries must be labeled with processing method, time, poundspressure, recipe source, etc.0301 Any meat, pressure canned0302 Any fish, pressure canned0303 Any soup, pressure canned0304 Any stew, pressure cannedDIVISION 04 WINEProfessional Winemaker entries will be judged separately from Hobby Winemaker entries. 13

JUDGING CRITERIA1. Bottles must be labeled with: (a) beginning date (b) racking dates (c) bottling date.2. Wine will be judged for clarity, bouquet and taste.3. Wines will be divided according to fruit flavor. Each subclass will be further divided according to fruit flavor.4. Classes will be added upon discretion of foods superintendent.5. NO soda bottles accepted unless they have screw tops.6. Label exhibit giving date, flavor, herbs, etc. and method used.7. Label exhibit: When bottled, length of agingCLASS DESCRIPTION0401 Grape wine, scratch0402 Grape wine, kit0403 Grape wine, partial kit0404 Other fruit wine, scratch0405 Other fruit wine, kit0406 Other fruit wine, partial kit0407 Dessert wine, scratch0408 Dessert wine, kit0409 Dessert wine, partial kit0410 Other wine, scratch0411 Other wine, kit0412 Other wine, partial kit0413 Sherry, scratch0414 Sherry, kit0415 Sherry, partial kit0416 Vinegar, any0417 Beer, mash0418 Beer, partial mash0419 Beer, kit0420 Cordials, anyJELLIES, JAMS, PRESERVES, BUTTERS, CONSERVES & MARMALADES CRITERIA1. All items must be water bath processed. All entries must be labeled with processing method, time, elevation, recipe source, etc.2. Jellies: Texture - tender, firm enough to hold angle when cut, smooth. Appearance - color, clarity, container. Flavor - natural, pleasing sweetness. Preparation – follows tested recipe guidelines.3. Jams: Fruit cooked with water and sugar with no regard to preserving the shape of the fruit. Frozen jams must be in see-through containers.4. Preserves: Fruit may be whole or cut in uniform pieces with a clear syrup. Original shape of sections should preserved. Product should be tender and saturated with syrup.5. Butters: Made from fruits containing a larger portion of the fleshy materials. Seeds and skins are discarded. The mixture is smoother than the jam mixture.6. Conserves: Thin slices or small pieces of fruit suspended in jelly-like syrup. Usually containing more than one fruit with the addition of nuts and raisins, etc.7. Marmalades: Soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly.8. No jelly glasses or paraffin seals. No open kettle process. Use two-piece canning lid and be must be water bath processed, except frozen jams.DIVISION 05 JELLIES, JAMS, PRESERVES, BUTTERS, CONSERVES & MARMALADES0501 Jelly, grape0502 Jelly, apple0503 Jelly, mint0504 Jelly, choke cherry0505 Jelly, plum0506 Jelly, strawberry0507 Jelly, raspberry0508 Jelly, Apricot0509 Jelly, pear0510 Jelly, rhubarb 14

0511 Jelly, crabapple0512 Jelly, cranberry0513 Jelly, blueberry0514 Jelly, cherry0601 Jam, grape0602 Jam, apple0603 Jam, mint0604 Jam, chokecherry0605 Jam, plum0606 Jam, strawberry0607 Jam, raspberry0608 Jam, apricot0609 Jam, pear0610 Jam, rhubarb0611 Jam, crabapple0612 Jam, cranberry0613 Jam, blueberry0614 Jam, cherry0701 Freezer jam, cherry0702 Freezer jam, peach or apricot0703 Freezer jam, strawberry0704 Freezer jam, raspberry0705 Freezer jam, other0801 Preserves, cherry0802 Preserves, peach or apricot0803 Preserves, strawberry0804 Preserves, raspberry0805 Preserves, other kind0901 Conserves, cherry0902 Conserves, peach or apricot0903 Conserves, strawberry0904 Conserves, raspberry0905 Conserves, other kind1001 Maple syrup1002 Fruit syrup1101 Honey, any1201 Marmalade, anyDIVISION 06 PICKLES, SPICE PRODUCTSMust be water bath processed. All entries must be labeled with processing method, time, elevation, recipe source, etc.JUDGING CRITERIA:Flavor - natural, not too much spice or acid. Pack – neatness and well covered with liquid. Fruit & Vegetable Quality -condition of product chosen and condition of finished product. Preparation – follows tested recipe guidelines.Exhibitor must provide recipe for chili sauces and salsas, Classes 1408-1410.CLASS DESCRIPTION1301 Sour cucumber pickle1302 Sweet cucumber pickle1303 Dill pickle1304 Bread and butter pickles1305 Other cucumber pickles1306 Catsup, pint or ½ pint1307 Salsa1308 Chili Sauce1309 Green Chili Sauce1310 Pickled peppers1311 Relish1312 Pickled fruits 15

1313 Other pickled1314 Other sauceDIVISION 07 DRIED PRODUCTSExhibit in jars with lids. Decorative jars accepted.CLASS DESCRIPTION1401 Fruit, 6 pieces or 1 cup1402 Fruit leather, one 6” roll or 3 - 2” rolls1403 Vegetables, 1/2 cup1404 Granola, 1/2 cup1405 Trail Mix, 1/2 cup1406 Jerky, 6 pieces, follow CSU guidelines1407 Other dried foodDIVISION 08 CANNING DISPLAYA “canning display” is promoted to showcase the talent and ability of ONE person to present an exhibit that excels in thefollowing criteria: 1. Appearance of Display: Lids, rings, standard jars, cleaned and uniformly labeled. 2. Quality: Uniformity of product, natural color, clear liquid, prime maturity and good texture. 3. Pack: Proper headspace, attractive and practical. 4. Preparation: Follows tested recipe guidelines. 5. Variety of Exhibit: Color, texture and uniqueness. 6. Creativity: How it’s displayed or presented.A cash award for the display judged best in appearance, quality, pack and variety will be given.Display A: $25.00 Display B: $15.001501 DISPLAY AConsists of 10 jars as follows: 1 quart tomatoes or tomato juice 2 pints any other vegetables or soup mixture 1 quart fruit juice or nectar 1 quart or pint of fleshy fruit such as apricots, peaches, plums, pears or apples 1 quart or pint of berries, cherries, rhubarb or applesauce, fruit pickles or fruit cocktail 1 pint or ½ pint preserves, marmalade, butter, conserves or jam ½ pint any variety jelly 1 pint or quart pickles any variety 1 pint or ½ pint of relish, salsa or sauce (such as chili, tomato, barbecue, etc.)1502 DISPLAY BConsists of any 5 jars from the above list. These jars may also be entered in Open Class sections but must have separateclass entry tags if you desire to do this.Tags will be marked so jars are returned to the individual canning displays and not to Open Class shelves.Ball Fresh Preserving AwardENTRANT ELIGIBILITY1. Eligible entries must be preserved in the same brand of jar and lid: Ball® Jar (including Heritage Collection) sealed witha Ball® Lid & Band, or Ball® Collection Elite® Jar sealed with a Collection Elite® Lid & Band, or Kerr® Jar sealed with aKerr® Lid & Band.2. Entries in the Soft Spread category must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.3. Entries must be labeled with product name, date of preparation, processing method and processing time. 16

4. All preserved foods must be prepared within a one-year period prior to the judging date.BALL® Fresh Preserving AwardFOR ADULT LEVELPresented by:BALL® & KERR® Fresh Preserving ProductsJarden Home Brands, marketers of Ball ® and Kerr® Fresh Preserving Products is proud to recognize today’s freshpreserving (canning) enthusiasts. First and second place awards will be given to individuals judged as the best indesignated categories.A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories.Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite® Jarssealed with Collection Elite® Lids and Bands, Ball® Heritage Collection Jars sealed with Ball® Lids andBands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries mustbe prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.Entries designated First Place from each category will receive:  Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and  One (1) Free (up to $5 value) Coupon for Ball® PectinEntries designated Second Place from each category will receive:  One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and  One (1) Free (up to $5 value) Coupon for Ball® PectinBALL® Fresh Preserving AwardFOR YOUTH LEVELPresented by:BALL® & KERR® Fresh Preserving ProductsIn recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands, marketers of the Ball®and Kerr® Fresh Preserving Products will present first place awards in designated categories.A panel of judges will select the best entry in each category for Fruit, Vegetable, Pickle and Soft Spread. Entries must bepreserved in Ball® Jars sealed with Ball® Lids and Bands or Ball® Collection Elite® Jars sealed with Collection Elite®Lids and Bands, Ball® Heritage Collection Jars sealed with Ball® Lids and Bands, or preserved in Kerr® Jars sealed withKerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-SugarNeeded or Liquid.The best entry from each category will receive:  One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and  One (1) Free (up to $5 value) Coupon for Ball® PectinQUALITY CRITERIA* Safety is of utmost importance. Any entry not in compliance with judging guidelines or exhibiting spoilage must bedisqualified. Quality criteria are based on visual judging only. Refrain from tasting preserved food as part of the Ball®Fresh Preserving Award program.*1. FILLED JAR  Headspace must correspond to instructions from the reference guides listed. The top of the finished recipe or liquid covering produce must provide adequate headspace as stated in approved guidelines.  Air bubbles must be kept to a minimum. (Gas bubbles denote spoilage and can be identified by movement of bubbles to the surface of the product while the jar is stationary. Products indicating presence of gas bubbles must be disqualified).  Band should remain in place to transport preserved food. Remove band carefully to determine if the headspace is correct.  Replace band for product display.2. HEAT PROCESS  Method used to heat process food must comply with current preserving guidelines as stated in the approved reference guides. The boiling-water process for high-acid food and pressure process for low-acid food are the only recommended methods to preserve food in jars for shelf storage.  Time for correctly heat processing food varies depending on each specific recipe or food type. Processing time must be in agreement with the approved reference guides. 17

3. PRODUCT APPEARANCE  Produce should be free from blemishes, disease and spoilage. Recipes prepared with stems, pits and peels intact are acceptable if the recipe is in keeping with all preserving guidelines.  Liquid must be clear and free from cloudiness and small particles unless recipe ingredients have a natural effect on product clarity.  Color of the finished product should be as close as possible to its natural characteristics or that for cooked product.  Texture is affected by heat processing; however, the finished product should not easily break down or appear over-cooked.  Ingredients should retain their shape and size based on the type and preparation method. Cut pieces of uniform size should be packed evenly in the jar yet allow adequate room for liquid to circulate throughout the jar.1601 Fruit1602 Vegetable1603 Soft spread1604 Pickle BAKED GOODSEntries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed, 8/3. Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 Senior II – 80 and overAll general Open Class rules apply. All entries in these classes must be homemade, unless noted. All entries, includingcookies, must be placed on disposable plates and covered with plastic or in a zip lock bag prior to being entered at thefairgrounds. All cakes must be placed on a sturdy, covered surface that is 1 – 1½” larger than the cake and covered inplastic. All baked products, except decorated cakes, must be cut and tasted by the judge. All exhibits will remain ondisplay until Saturday, August 6, 10:00 pm, all entries will be sold in a fund-raiser for the Open Class Department followingjudging. A representative sample of each baked product (cake, pie, bread) will remain on display. The Garfield CountyFair and its representatives will not be responsible for any lost or damaged personal items such as plates or platters.Please use disposable plates and tins whenever possible. Entries requiring refrigeration will be accepted on a limitedbasis due to limited refrigerator space. Once this space has been filled, no more entries requiring refrigeration will be ableto be accepted! This includes cream pies, products containing cream cheese, cream cakes or fillings. Judging criteria:flavor, appearance, color, texture, consistency and leavening.PRODUCT STANDARDS FOR BAKED GOODSYEAST BREAD: should have a uniform golden crust, a smooth, well-rounded top, slices easily and holds shape. Textureshould be moderately fine, even grained, free from large air bubbles, and well-baked. The flavor should be pleasant with abland nut-like taste.QUICK BREAD: should be even or slightly rounded, golden brown crust and equally light throughout. Texture should havea fine even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts or fruits should be uniformlydistributed.COFFEE CAKES: should be well-baked and browned, not doughy, crumbly or drippy. If dough swirls, it should have aclean-cut design. Icing should enhance appearance. Flavor of topping should complement or be a pleasant contrast toflavor or basic dough.CAKES: should have a neat appearance. Texture should be consistent with recipe and ingredients used with flavor well-blended and pleasant to taste.CLASS DESCRIPTIONSDIVISION 01 - COOKIES0101 Six bars0102 Six brownies0103 Six peanut butter0104 Six sugar 18

0105 Six molasses0106 Six chocolate chip0107 Six no bake0108 Six from cake mix0109 Six oatmeal0110 Six otherDIVISION 02 - BREADS, QUICK0201 Banana loaf0202 Zucchini loaf0203 Coffee cake0204 Other quick bread loaf0205 Six muffins, no cups0206 Six biscuits0207 Six pieces, corn bread0208 Six tortillasDIVISION 03 - BREADS, YEAST & SOURDOUGH0301 Coffee cake or fancy0302 Wheat loaf0303 White loaf0304 Dinner rolls, 6 any0305 Cinnamon, sweet rolls0306 Machine loaf0307 Other yeastDIVISION 04 - CAKES0401 Cake, iced0402 Cake, no ice0403 Fruit cake0404 Cupcakes, 6 iced0405 Cupcakes, 6 no iceDIVISION 05 - DECORATED CAKES(May use a cake form as cakes will not be tasted)0501 Sheet cake0502 Layer cake0503 Cupcakes0504 SpecialDIVISION 06 - PIES0601 Fruit0602 Nut or vegetable0603 OtherDIVISION 07 - GOOD FOR YOUR HEALTHThis section is for those who have modified, substituted ingredients or have used a recipe that reduces fat, cholesterol orcalories. All general rules apply. Please include recipe.0701 Any healthyDIVISION 08 – GLUTEN FREE0801 Any gluten freeDIVISION 09 – CANDIES0901 Fudge0902 Toffee or nut brittle0903 Other candyFLORICULTURE 19

Entries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed, 8/3.Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and over 6- ProfessionalWhen three to five flowers are required, they must be of same variety and color. If there are three or more entries of onevariety, a class will be established. Enter three blooms per class unless noted. For these exhibits, a bloom is oneindividual flower on one stem. Please prepare flowers to extend their freshness.CLASS DESCRIPTIONSDIVISION 01 ASTERS0101 Any color, three bloomsDIVISION 02 DAHLIA0201 Small, under 4”, three blooms0202 Medium, 4-8”, three blooms0203 Large, over 8”, one bloom0204 Cactus, three bloomsDIVISION 03 GLADIOLUS0301 Any color, 1 spikeDIVISION 04 MARIGOLD0401 Small, under 2”, five blooms0402 Medium, 2-4”, three blooms0403 Large, over 4”, three bloomsDIVISION 05 PETUNIA0501 Single grandiflora, 3.5-5”, three blooms0502 Small floribunda, 2.5-3”, three blooms0503 Double multiflora, 2-2.5”, three bloomsDIVISION 06 SUNFLOWERS0601 Any color, one bloom0602 Largest0603 TallestDIVISION 07 ROSE0701 Tea Rose, any color, one bloom0702 Floribunda, one cluster0703 Miniature, one clusterDIVISION 08 COSMOS0801 Any color, three bloomsDIVISION 09 SNAPDRAGON0901 Any color, one spikeDIVISION 10 POPPIES1001 Any colorDIVISION 11 ZINNIA1101 Small, under 1.5”, five blooms1102 Medium, 1.5-3”, three blooms1103 Large, 3-4”, three blooms 20

DIVISION 12 PANSIES1201 Any colorDIVISION 13 SWEET PEAS1301 Any colorDIVISION 14 NASTURTIUMS1401 Any colorDIVISION 15 SUCCULENTS & CACTUS1501 Any succulent, pot under 6”1502 Any succulent, pot over 6”1503 Any cactus, pot under 6”1504 Any cactus, pot over 6”DIVISION 16 POTTED PLANTS1601 With bloom1602 Without bloom1603 OtherDIVISION 17 MISCELLANEOUS1701 Other annual1702 Other perennial1703 Other flower FLORAL ARRANGEMENTSEntries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed, 8/3.Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and over 6- ProfessionalTHEME: “BACK TO OUR ROOTS”CLASS DESCRIPTIONSDIVISION 01 HOME GROWNExperienced or novice exhibitors may enter. Flowers and foliage for this class must be home grown. Point schedule forjudging: Condition of flowers-30; condition of foliage-30; creativity and originality-20; adherence to theme-200101 Grandma’s Garden, mixed, antique container0102 Fair theme, “Back to Our Roots”0103 On the Farm0104 Best in Small Packages, 5” or less0105 Happy Fair DaysDIVISION 02 ARTISTICExperienced or novice exhibitors may enter. May use home grown or store-bought flowers and foliage. Point schedule forjudging: interpretation of theme-30; creativity-30; originality-20; condition of flowers-10; condition of foliage-10.0201 American Pride0202 Special Occasion0203 Morning Song, cream, white, pale yellow0204 Smiles, flowers, container shades of one color 21

0205 Sense of Humor, junk container0206 Whimsical, birdhouse with outhouse design0207 Beauty Queen, Roses NOXIOUS WEEDS DISPLAYEntries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed, 8/3.Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and overALL SEED HEADS MUST BE CONTAINED IN PLASTIC TO PREVENT ACCIDENTAL SPREAD OF SEEDS.CLASS DESCRIPTIONDIVISION 010101 Educational weed board - Main topics of the participant’s choice are to be shown, such as history of the weed,economic considerations of weeds, weed control, etc.0201 Noxious weeds displayEach weed is to be labeled with an identification label as follows: 1. Common name of weed 2. Scientific name of weed 3. Annual or perennial 4. Where found 5. Time of bloom 6. Exhibitor name 7. Address 8. Date collected 9. How eradicated: spray, cultivation or otherJudging is based on: 1. Identification 2. Quantity of weeds 3. Variety of weeds 4. Neatness of display 5. Completeness - place pressed specimens in proper balance on mounting cards. HORTICULTURE - FRUITEntries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed, 8/3.Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and overThe Horticulture Division will be supervised by Colorado Master Gardener Volunteers from Colorado State UniversityExtension in Garfield County. Contact CSU Master Gardeners at 970-625-3969.A plate consists of three apples, pears, apricots, or peaches, five crab apples, plums or prunes or Seckel pears. If two ormore samples of any entry are present, a class will be made at the discretion of the superintendent. Leave stem on all fruitexcept peaches and apricots. Onions should be cleaned but not peeled. 22

CLASS DESCRIPTIONS0101 Plate any three apples0102 Plate any three crabapple0103 Plate any three peaches0104 Plate of three pears0105 Plate of five plums0106 Plate of five prunes0107 One pint (open container) berries0108 Plate grapes0109 Plate of three apricots (no stems)0110 Two cantaloupes or muskmelons0111 One large watermelon0112 Rhubarb three stalks - no leaves0113 Any other fruit HORTICULTURE - VEGETABLESEntries close at 10:00 am Wednesday, August 3rd in the South Hall. Judging begins at 10:00 am Wed, 8/3. 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and overVegetables will be judged for table use. Uniformity of size, shape and color of the specimens in the entry is important.CLASS DESCRIPTIONSDIVISION 01 PEPPERS0101 Three sweet bell peppers0102 Three sweet specialty peppers0103 Three hot specialty peppers0104 Three hot southwestern peppers0105 Three jalapeño peppersDIVISION 02 ONIONS: trim onions to 1” on top and ½” root0201 Three onions - round, globe, spindle or top shaped0202 Three onions - flat or Bermuda type0203 Six green onions - bunched, 10 in. long, tied with bulb size of ½ - ¾” and root trimmed to ½”DIVISION 03 TOMATOES0301 Three ripe tomatoes - stem off0302 Three Roma tomatoes – stem off0303 Five salad tomatoes - cherry, plum, grape, patio or pear – stem off0304 Three green tomatoes - stem onDIVISION 04 SQUASH: stems on and representative of those purchased to eat0401 Three summer squash0402 One spaghetti squash0403 Two small winter squash0404 One large winter squash0405 Two pie pumpkins - small, sugar type0406 One large field pumpkin0407 Three miniature pumpkinsDIVISION 05 CUCUMBERS0501 One lb. pickling cucumbers0502 Three slicing cucumbers0503 Three seedless and thin skinned cucumbers 23

DIVISION 06 MISCELLANEOUS0601 3 ears sweet corn - leave in husk0602 1 head cabbage0603 1 head cauliflower0604 1 head broccoli0605 1 head lettuce0606 1 bunch celery0607 3 radishes - bunched and tied0608 3 carrots - 1/2 in. tops0609 3 table beets - 2 in. tops0610 3 turnips - 1 in. tops0611 3 parsnips - 1 in. tops0612 6 yellow snap or wax beans0613 6 green beans0614 6 burgundy beans0615 1 eggplant0616 Garlic0617 Peas, snap0618 Peas, bush type0619 Any other vegetable0620 Herbs, any variety - 3 stemsDIVISION 07 POTATOESPotatoes must be clean; do not wash unless unavoidable. 0701 Three potatoesDIVISION 08 THE FUN GROUPBasket must contain five different varieties of vegetables in any amount and will include two herbs. Will be divided intoJunior (12 & under), Youth (13-17), and Adult if there are sufficient entries0801 Five ears decorative corn0802 Most unusual vegetable0803 Vegetable animal0804 Biggest pumpkin0805 Biggest cabbage0806 Biggest watermelon0807 Biggest tomato0808 Biggest squash0809 Biggest cucumber0810 Veggie basket - homegrown to be judged on presentation0811 Veggie basket - Store purchased - to be judged on presentationSPECIAL CONTESTSEntries accepted between 2:00 pm and 6:00 pm on Wednesday, August 3rd and between 8:00 am and 11:30 am onThursday, August 4th in the South Hall. Judging begins at 1:00 pm Thursday, August 4th. All General Open Classand Baked Good Rules Apply.Age groups: 1- Youth – 12 and under 2- Teen – 13 to 17 3- Adult – 18 to 64 4- Senior I – 65 to 79 5- Senior II – 80 and overCLASS DESCRIPTIONSDIVISION 01 COMMISSIONERS’ COOKIE JAR CONTEST0101 Commissioner ContestContest sponsored and judged by the Garfield County Commissioners. Prizes: 24

First: Adult- $40 and Youth - $40Second: Adult - $20 and Youth - $20Third: Adult - $15 and Youth - $15GENERAL RULES 1. The cookie jar must be of at least one-half gallon capacity with a wide mouth. Preferably, the container and decorations are made out of recycled, food-safe materials and suitable for use as a cookie jar. 2. The cookie jar should reflect the Garfield County Fair theme of the current year, “Back to Our Roots”. 3. Container must be filled and should contain a minimum of three varieties with a minimum of one dozen cookies per variety. 4. In addition to the cookie jar, place three cookies of each variety on a paper plate and cover with plastic wrap so that the judges may have easy access to the cookies for judging. 5. Class will be judged 50% on creativity of container and theme, and 50% on flavor, texture and appearance of cookies. 6. Copyrighted characters, slogans, etc. are not allowed. 7. The cookie jar will remain on display at the fairgrounds. Cookies will be removed from the jar and distributed to the employees of Garfield County and fair volunteers.DIVISION 02 APPLE PIE CONTESTRibbons for adult and youth will be given. All entries will be judged at adult standards.Awards presented immediately after judging. All pies will be sliced and sold to the public for $1.00 per slice donationimmediately following the judging. The proceeds will go to the Open Class Department.Prizes:First: Each Class - $25Second: Each Class - $15Third: Each Class - $100201 Double Crust0202 Crumb CrustDIVISION 03 GINGERBREAD CREATION CONTESTGENERAL RULES 1. Contest is open to youth under the age of 18 at the time of the contest. 2. Gingerbread Creation should be made entirely by the contestant; no kits are to be used. 3. Candy, frosting and other edible decorations are acceptable. No decorations requiring refrigeration are to be used! 4. Inedible items will not be accepted. NO GLUE. 5. Gingerbread Creations should be no larger than 18 inches by 18 inches. Large items are discouraged due to limited display space. 6. Gingerbread Creations should be displayed on a cardboard or wood base, no more than 1 inch larger than the Gingerbread Creation. Please be sure that the Creation will not fall/break during transport. 7. Entries that are not picked up will be discarded, including base.Awards sponsored by Karen & Richard RhoadesAwards presented immediately after judging. Prizes: Best of Fair - $20 First Place - $100301 Your creationDIVISION 04 QUEEN/KING OF THE KITCHEN and PRINCESS/PRINCE OF THE KITCHENDetermined on the basis of total ribbon points won.Queen/King: Competitors must enter at least twelve (12) of the competitive Food Preservation and Baked Goods Classesand place in ten (10).Princess/Prince: Eligible exhibitors must be under the age of 18 as of January 1, 2016. Competitors must enter at leastnine (9) of the competitive Food Preservation and Baked Goods Classes and place in seven (7).1st Place - 3 Points2nd Place - 2 Points3rd Place - 1 Point 25

The Garfield County Fair offers the winning Queen/King and Princess/Prince of the Kitchen: A rosette and $25 each.0401 Prince or Princess0402 King or QueenDIVISION 05 QUEEN/KING OF THE HOUSE and PRINCESS/PRINCE OF THE HOUSEDetermined on the basis of total ribbon points won.Queen/King: Competitors must enter at least twelve (12) of the competitive Needlework, Crafts and Fine Arts Classes andplace in ten (10).Princess/Prince: Eligible exhibitors must be under the age of 18 as of January 1, 2015. Competitors must enter at leastnine (9) of the Needlework, Crafts and Fine Arts Classes and place in seven (7).1st Place - 3 Points2nd Place - 2 Points3rd Place - 1 PointThe Garfield County Fair offers the winning Queen/King and Princess/Prince of the House: A rosette and $25 each.0501 Prince or Princess0502 King or QueenDIVISION 06 QUEEN/KING OF THE YARD and PRINCESS/PRINCE OF THE YARDDetermined on the basis of total ribbon points won.Queen/King : Competitors must enter at least twelve (12) of the Field Crops, Horticulture, Floriculture, FloralArrangements and Noxious Weeds Classes and place in ten (10).Princess/Prince: Eligible exhibitors must be under the age of 18 as of January 1, 2015. Competitors must enter at leastnine (9) of the Field Crops, Horticulture, Floriculture, Floral Arrangements and Noxious Weeds Classes and place inseven (7).1st Place - 3 Points2nd Place - 2 Points3rd Place - 1 PointThe Garfield County Fair offers the winning Queen/King and Princess/Prince of the Yard: A rosette and $25 each.0601 Prince or Princess0602 King or QueenDIVISION 07 COMMUNITY COMPETITIONIn the Community Competition, quality points will be awarded to the home community of the exhibitor of each placingexhibit. Points awarded will be 3 points for each first place, 2 points for each second place and 1 point for each thirdplace received. The community with the highest total quality points will receive a rosette declaring it to be the “2015Garfield County Fair Top Community.” In case of a tie, the community exhibiting the most Best of Fair entries shall bedeclared the winner.0701 Most ribbons 26