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3. Peach butter RULES
4. Pear butter 1. All clothing must be clean and pressed.
5. Plum butter 2. Entries must be labeled as to class.
6. Other butter, except any of the above 3. Attaching the pattern guide is recommended for judges’ use.
7. Healthy Options If pattern comes from a book or magazine, attach a copy.
4. Have ALL garments on wire hangers, (NO PLASTIC HANGERS,
JAMS PLEASE).
Crushed fruits and sugar, cooked until thick. 5. Garments to be modeled during the Fair MUST be labeled
8. Blackberry Jam at time of entry.
9. Blueberry Jam 6. Hand knit or crochet garments should be entered in
10. Plum Jam Needlework, Home Furnishings.
11. Raspberry Jam 7. Label entry tags: write “First Year Sewer” on entry tag if
12. Strawberry Jam applicable.
13. Peach Jam
14. Other Jam, except any of the above BASIS FOR JUDGING
15. Healthy Options • General appearance
• Material used
JELLIES • Design, color and workmanship
Clear fruit juice and sugar boiled to a thick consistency.
16. Apple Jelly CLASSES
17. Blackberry Jelly 1. Apron
18. Blueberry Jelly 2. Scarf, three-cornered
19. Crabapple Jelly 3. FIRST YEAR SEWER: Skirt, elastic waist (all others enter Class 32)
20. Grape Jelly 4. FIRST YEAR SEWER: Skirt, with zipper (all others enter Class 30)
21. Plum Jelly 5. FIRST YEAR SEWER: Slacks or shorts, elastic waist (all others
22. Raspberry Jelly enter Class 35)
23. Strawberry Jelly 6. FIRST YEAR SEWER: Slacks or shorts, with zipper (all others
24. Other Jelly, except any of the above enter Class 54 or 55)
25. Healthy Options 7. Tote bag, with drawstring
8. Tote bag, with handles
MARMALADES 9. Sewing box—equipped with at least scissors, needles,
Whole small fruit or small pieces of fruit cooked in syrup until clear thimble, pins, thread and tape measure. This box must be
and transparent. sturdy and handmade.
26. Orange marmalade 10. First sewing box—equipped with at least scissors, needles,
27. Peach marmalade thimble, pins, thread and tape measure. This box must be
28. Other, marmalade except any of the above purchased.
29. Healthy Options 11. Fashion accessory (belt, necktie, purse, etc.)
12. Bathing suit
PRESERVES 13. Blouse or shirt, sleeveless or with sleeve cut on
Fruit cooked with equal amounts of sugar. 14. Blouse or shirt, sleeveless or with sleeve cut on—ages 8–10
30. Blackberry Preserves 15. Blouse or shirt, with or without collar and/or sleeves
31. Blueberry Preserves 16. Blouse or shirt, and skirt or pants that go together
32. Cherry Preserves 17. Cape or poncho, any material
33. Peach Preserves 18. Dress, sun back
34. Pear Preserves 19. Dress, sun back—ages 8–10
35. Strawberry Preserves 20. Dress, with jacket, cotton or material other than wool
36. Healthy Options 21. Dress, one piece, with bodice and skirt constructed sepa-
rately, with sleeves or collar
CLOTHING 22. Dress, one piece, with bodice and skirt constructed sepa-
rately, without sleeves or collar
23. Dress, one piece, with bodice and skirt constructed sepa-
DIVISION 27: CLOTHING rately, without sleeves or collar—ages 8-10
• Co-chairperson: Nancy Curran, 301-926-3119 24. Dress, without waistline seam, with sleeves and/or collar
• Co-chairperson: Donna Feuillet, 301-253-6461 25. Dress, without waistline seam, with sleeves and/or collar—
PREMIUMS ages 8–10
1 st 2 3 4 5 26. Dress, without waistline seam, sleeves or collar
nd
th
th
rd
Classes 1–47: $5 4.50 4 3.50 3 27. Dress, without waistline seam, sleeves or collar—ages 8–10
Classe 48–57: $6 5 4 3 3 28. Item made with a kit or pre-sewn material
Classe 58–65: $7 6 5 4 3 29. Jumper, cotton or material other than wool