Click these links for PDF copies of the full booklet and the entry form:

      Full-Fall-Fair-Booklet-Web-edition 2017

 

        PR-fall-fair-entry-form 2017

September 16 & 17 2017

 

Powell River Fall Fair Prize List 2017

Convenors
Fall Fair Coordinator….Gary de Casmaker 604-487-1304

Exhibit Hall Coordinator….Kathy Hodgins 604- 485-7025
Livestock Coordinator….

General Rules and Regulations
1. Entry fees must be made on the proper entry forms and be accompanied by entry fees in full.
NO ENTRY FEE IS REFUNDABLE ON CANCELLED ENTRIES. All entry fees will be allocated to the prize payout purse.
2. Cash, cheque, money orders,(payable to Powell River Farmers’ Agricultural Institute) may be dropped off at Top Shelf Feeds on the corner of Manson Ave and Duncan St, Monday through Saturday or at Open Air Farmer’s Market info booth, Saturday and Sunday.
3. One entry per Exhibitor per class.
4. All entry exhibits must be the work of or been grown by the Exhibitor and entered in the name of the Exhibitor.
5. All livestock entries must be in good health and free of external parasites.
6. In any class, the judges have the power to award any such prize as they deem the entry deserves. In no case will a prize be awarded unless the exhibit is worthy.
7. The Judge’s decision is final.
8. All prize awards, ribbons and entries must remain on display until Sunday at 5 p.m.
9. While the Association will take precautions to insure the safety of articles and stock exhibits, it must be distinctly understood that the owners are required to assume all risks.
10. Kits allowed, with some exceptions listed in the prize book.
11. In the event of a tie the person with the most firsts will be awarded the prize.
12. Important Dates:
 Entry forms and payment – livestock and non perishables – Sept 10th A 50% late fee will apply.
 Entry forms and payment – perishables must be received by Sept 13th – A 50% late fee will apply.
 Drop off:
• EXHIBITS (the actual item or animal you are entering) MUST ARRIVE AT THE EXHIBIT HALL OR LIVESTOCK BARN; between NOON and 6:00 PM, FRIDAY SEPT 15TH. AFTER WHICH TIME THE DOORS WILL BE CLOSED.
• After 6:00pm no exhibits will be accepted
13. Judging Schedule
Judging takes place Friday evening. If there are too many items to judge at that time, some may be judged Saturday morning.
14. Exhibits and prizes are to be picked up the Sunday of the Fair between 5pm and 7pm or the following Saturday during the market. Any prizes not collected by end of market will be considered a donation to the Fall Fair.
Entry Fees and Prizes
Entry fees:
$2 each entry for the first 4, adult sections
$1 each for any additional entries
$1 each entry for junior sections
$2 each entry for livestock, adult entrant
$1 each entry for livestock, junior entrant
Prizes:
In any division or class with a sponsored prize, that prize will be awarded in lieu of (not in addition to) the regular cash prize.
Regular cash prizes:
Classes with greater than 3 entries:
$3 for 1st prize
$2 for 2nd prize
$1 for 3rd prize…
**Classes with fewer than 3 entries: $2 for 1st prize….$1 for 2nd prize….no cash 3rd prize
**In offering the prizes set out in this prize list, it must be understood that in the event that the entry fees are not adequate to cover the 2016 prize list in full, a reduction pro rata on all prizes will be made. Exhibitors are to govern themselves accordingly so that there will be no misunderstanding in regard to the amount of prizes to be paid.
Exhibits and prizes are to be picked up the Sunday of the Fair between 5pm and 7pm or the following Saturday during the market. Any prizes not collected by end of market will be considered a donation to the Fall Fair.
Entry deadlines and late entries:
Entries for livestock and non perishables must be received one week before the Fall Fair (to assist us in allocating space). Late entries may be accepted for livestock and non perishables at the Conveners’ discretion.
A 50% late fee will apply.
Entries for perishables must be received by the Thursday before the Fair
Please note, the above deadlines refer to your entry forms and fees only, see dates above for exhibit drop off.
No dogs are permitted in Livestock Barn or on grounds. Exceptions: Seeing Eye dogs, assistance dogs and working dogs (with prior arrangement)
Part 1 – Adult Classes
Section A – Arts, Crafts, Hobbies
Will be judged on design, usefulness, finish and workmanship. In the case of models (model cars, ships, etc.) can be made from kits.
A1. Pictorial Art, Pencil Drawing -any single colour A2. Pictorial Art, Pencil Drawing -coloured
A3. Pictorial Art, Ink Drawing
A4. Pictorial Art, Watercolour Painting
A5. Pictorial Art, Painting -any other medium A6. Pictorial Art – Open
A7. Pottery, Utility – Open
A8. Pottery, Ornamental -Open
A9. Utility & Ornamental Crafts, Leatherwork
A10. Utility & Ornamental Crafts, Sculpture, any medium A11. Utility & Ornamental Crafts, Jewelry
A12. Utility & Ornamental Crafts, Stained Glass A13. Woodworking – Open
A14. Traditional Native Crafts – Beadwork A15. Traditional Native Crafts – Cedar Weaving A16. Traditional Native Crafts – Carving
A17. Hobbies – Fly tying
A18. Scrapbooking – any one page
A19. Scrapbooking – one farm or harvest themed page A20. Greeting card – handmade, non-photo
A21. Handmade Soap
Section B – Beer, Wine, Liqueur
Will be judged on presentation, colour, clarity, bouquet, and taste. Present in plain, clear glass 750ml bottle. Bottle should be sealed with a cork or cap. Bottles must be filled to at least ½ in from the cork. Wines must be home made, not from kits or concentrates. Attach a label stating only the name the berry, fruit, grape or other primary ingredient. Do NOT use personalized labels or other identifying marks.
B1. Grape Wine – Dry Red B2. Grape Wine – Sweet Red B3. Grape Wine – Dry White
B4. Grape Wine – Sweet White
B5. Grape Wine – Sparkling and Rose B6. Berry or Fruit Wine – Dry
B7. Berry or Fruit Wine – Sweet B8. Mead
B9. Cider – Apple
B10. Cider – Any Other Variety B11. Beer – light
B12. Beer – dark
B13. Liqueur – any homemade
Section C – Clothing & Fibre Arts
Will be judged on presentation, overall impression, workmanship and suitability of materials for the project. All articles must be clean and in new condition. Articles that can be ironed and pressed must be finished in an appropriate manner and be wrinkle free. Hand spun entries should be labled with fibre content, weight and yardage. Handspun is judged suitability for end use, which should be stated on the label.
C1. Sewing – Two Way Stretch Fabric
C2. Sewing – Any Tailored Garment
C3. Sewing – Children’s Clothing
C4. Sewing – Costume
C5. Crochet – Open
C6. Crochet – 3D Creature (Amigurumi)
C7. Crochet – Garment
C8. Knitting – Hats, Gloves, Socks
C9. Knitting – Any Other Garment
C10. Knitting – Open
C11. Handwork – Embroidery (thread on top of fabric)
C12. Handwork – Petitpoint
C13. Handwork – Any Other Technique
C14. Wet Felting – Any Garment or Accessory C15. Wet Felting – Open
C16. Needle Felting – Open C17. Quilts – Crib or Lap Size C18. Quilts – Full Size
C19. Quilting – Open C20. Quilting – Bag
C21. Spinning – Single ply, undyed natural wool………………………………….2 skeins
C22. Spinning – Hand-dyed yarn with worked sample, any fibre…………… 1 skein plus sample
C23. Spinning – Any other fibre………………………………………………………….1 skein
C24. Spinning – Any novelty yarn……………………………………………………….1 skein
C25. Spinning – Any project made from self handspun yarn
C26. Toys – Open
C27. Weaving – Open
C28. Recycled Fabric Project – Open
Section D – Fruit
All fruits must be in their natural state. Leave stems on tree fruit
D1. Apples………………………………………………………..3 per plate
D2. Apricots………………………………………………………3 per plate
D3. Crabapples…………………………………………………12 per plate
D4. Peaches……………………………………………………….3 per plate
D5. Pears…………………………………………………………..3 per plate
D6. Plums………………………………………………………….3 per plate
D7. Currants, Any Colour…………………………………….3 clusters
D8. Gooseberries, Any Colour…………………………….12 per plate
D9. Brambles (Boysen, Logan, etc.)…………………….12 per plate D10. Blackberries……………………………………………….12 per plate
D11. Blueberries………………………………………………….12 per plate
D12. Raspberries…………………………………………………12 per plate
D13. Strawberries………………………………………………..12 per plate
D14. Grapes – Table………………………………………………1 cluster
D15. Kiwi…………………………………………………………….3 per plate
D16. Figs……………………………………………………………..3 per plate
D17. Watermelon ……………………………………………………. 1
D18. Melon, Any Other………………………………………… 1
D19. Any Other Fruit – Open
D20. Nut – Filbert………………………………………………..12 per plate
D21. Nut – Walnut……………………………………………….12 per plate
D22. Nut – Any Other…………………………………………..12 per plate
D23. Collection of Fruit……………………………………….min. 3 varieties
Section E – Eggs
Will be judged on quality, weight, and shell. Graded by Canadian Egg Standards
E1. Eggs – large white………………………1 doz.
E2. Eggs – medium white………………….1 doz.
E3. Eggs – large brown……………………..1 doz.
E4. Eggs – medium brown…………………1 doz.
E5. Eggs – bantam, any one colour……..1 doz.
E6. Eggs – Duck……………………………1/2 doz.
E7. Eggs – Quail……………………………1/2 doz.
E8. Eggs – Any Other Variety………….1/2 doz
E9. Eggs – largest…………………………….1 egg*
N.B. * indicates that this class is judged on one criterion, will not be scored and is not eligible for “Best in Section”
Section F – Flowers
Will be judged on condition, colour, size, and form. Where classes require more than one flower, uniformity will also be considered. All specimens must be from the entrants own garden. Please supply a clear glass container, except for planted specimens.
F1. Aster…………………………………….3 stems
F2. Chrysanthemum…………………….3 stems
F3. Calendula……………………………..3 stems
F4. Cosmos………………………………..3 stems
F5. Dahlia – Cactus……………………..3 stems
F6. Dahlia – Large Pompom…………3 stems
F7. Dahlia – Small Pompom…………3 stems
F8. Delphinium…………………………..3 stems
F9. Marigold, single petaled…………3 stems
F10. Marigold, any other variety…….3 stems
F11. Roses, Hybrid Tea…………………3 stems
F12. Roses, Floribunda…………………3 stems
F13. Roses, Miniature…………………..3 stems
F14. Snapdragons…………………………3 stems
F15. Sunflower, ornamental…………..3 stems
F16. Sweet Peas…………………………12 stems
F17. Zinnia – single colour…………….3 stems
F18. Zinnia – any other variety……….3 stems
F19. Flower- Any Other…………………3 stems
F20. Dried Flower Bouquet (in vase)
F21. Flower Arrangement (in vase)
Section G, (Division 1) – Canning
Will be judged on appearance, texture, flavour, and fill level and pack. Entries must have been dated after last year’s fair. Only standard canning jars may be used. Jars must be free of chips and cracks. Use new lids and rings. No wax seals. No cloth or paper lid covers. Leave metal ring on jar to prevent spills after judging. All entries MUST be labeled with and date processed.
Personal identification must not be shown. All food must be processed, follow the jar manufacturers recommended processing times to ensure food safety.
G1. Jam – Blackberry…………………………………………….1 jar
G2. Jam – Raspberry……………………………………………..1 jar
G3. Jam – Strawberry……………………………………………..1 jar
G4. Jam – Wild Berry (state variety)…………………………1 jar
G5. Jam – Any Stone Fruit………………………………………1 jar
G6. Jam – Any Other Variety……………………………………1 jar
G7. Jelly – Blackberry……………………………………………1 jar
G8. Jelly – Crabapple…………………………………………….1 jar
G9. Jelly – Grape…………………………………………………..1 jar G10. Jelly – Any Other Variety…………………………………1 jar
G11. Marmalade – Seville……………………………………….1 jar
G12. Marmalade – Any Other Variety……………………….1 jar
G13. Apple Sauce………………………………………………….1 jar
G14. Cherries………………………………………………………..1 jar
G15. Peaches…………………………………………………………1 jar
G16. Plums……………………………………………………………1 jar
G17. Pears…………………………………………………………….1 jar
G18. Fruit Salad…………………………………………………….1jar
G19. Whole Tomatoes…………………………………………….1 jar
G20. Ketchup – Tomato………………………………………….1 bottle
G21. Ketchup – Any Variety…………………………………….1 bottle
G22. Pickled Beets…………………………………………………1 jar
G23. Pickled Beans………………………………………………..1 jar
G24. Pickled Carrots………………………………………………1 jar
G25. Pickled Onions………………………………………………1 jar
G26. Pickles – Dill (Cucumber)……………………………….1 jar
G27. Pickles – Bread & Butter (Cucumber)……………….1 jar
G28. Pickles – Any Other Variety……………………………..1 jar
G29. Relish – Cucumber…………………………………………1 jar
G30. Relish – Zucchini…………………………………………..1 jar
G31. Relish – Any Other Variety………………………………1 jar
G32. Chutney – Mango…………………………………………..1 jar
G33. Chutney – Tomato………………………………………….1 jar
G34. Chutney – Stone Fruit……………………………………..1 jar
G35. Chutney – Any Other Variety……………………………1 jar G36. Hot Pepper Jelly……………………………………………..1 jar
G37. Sauerkraut……………………………………………………..1 jar
Section G (Division 2) – Baking
Will be judged on general appearance, internal appearance and texture, flavour, and aroma. Wrap your entry in clear plastic wrap or enclose in clear plastic bag. No commercial mixes or artificial fillings allowed.
G38. Bread – Whole Wheat……………………………………..1 loaf
G39. Bread – Multigrain………………………………………….1 loaf
G40. Bread – French……………………………………………….1 loaf
G41. Bread – Sourdough…………………………………………1 loaf
G42. Bread – Decorative or Sweet…………………………….1 loaf
G43. Bread – Gluten Free White……………………………….1 loaf
G44. Bread – Gluten Free Multigrain…………………………1 loaf
G45. Bread – Any Other Variety………………………………..1 loaf
G46. Fancy Dinner Rolls …………………………………………. 6
G47. Cinnamon Buns ………………………………………………. 6
G48. Muffins – Any Variety ……………………………………….. 6
G49. Cupcakes – Any Variety……………………………………… 6
G50. Cake – Chocolate. …………………………………………… 1
G51. Cake – Carrot…………………………………………………. 1
G52. Cake – Gingerbread or Spice …………………………….. 1
G53. Cake – Any Other Variety ………………………………….. 1
G54. Loaf – Banana. ……………………………………………….. 1
G55. Loaf – Zucchini ………………………………………………. 1
G56. Loaf – Any Other Variety ……………………………………. 1
G57. Coffee Cake – Any Variety ………………………………….. 1
G58. Quick Bread – Open………………………………………….1 loaf size or 6 small
G59. Tarts – Butter ………………………………………………….. 6
G60. Tarts – Any Other Variety …………………………………… 6
G61. Pie – Apple ……………………………………………………… 1
G62. Pie – Blackberry …………………………………………….. 1
G63. Pie – Rhubarb …………………………………………………. 1
G64. Pie – Pumpkin
G65. Pie – Any Other Variety …………………………………….. 1
G66. Cookies – Chocolate Chip ………………………………… 6
G67. Cookies – Oatmeal …………………………………………. 6
G68. Cookies – Peanut Butter …………………………………… 6
G69. Cookies – Ginger, Soft or Snap ………………………….. 6
G70. Cookies – Filled or Iced ……………………………………. 6
G71. Cookies – Any Other Variety ……………………………….. 6
G72. Brownies ……………………………………………………….. 6
G73. Bars or Squares ………………………………………………. 6
G74. Baked Item – Open……………………
Section G (Division 3) – Cake Decorating
G75. Decorated Cake – Harvest Theme G76. Decorated Cake – Child’s Party G77. Decorated Cake – Open
G78. Decorated Cupcake – Harvest Theme G79. Decorated Cupcake – Child’s Party
Section H – Honey & Bee Products
Honey will be judged on a National Scale. Judges will be looking for colour, brightness, flavour, aroma, freedom from crystals (liquid), air bubbles (liquid) and foreign material (all classes). Must be in a clear, un-tinted glass container. Maximum jar size should be 500g.
H1. Honey – liquid………………………………………………….1 jar
H3. Beeswax………………………………………..
H4. Local Bee Products – Open ……………..
H5. Baked Item Using Honey – Open……..
Section I – Photography
Pictures must not been previously exhibited at the Powell River Fall Fair. Pictures should be mounted on suitable paper products, border not to exceed 4 cm.
I1. People – Black and White
I2. People – Colour
I3. Animals – Wild, Farm, Pet
I4. Birds, Reptiles, Insects, Fish
I5. Scenic – Colour or Black and White
I6. In the Garden – any
I7. Agriculture – Colour or Black and White
I8. Action – Colour or Black and White
I9. Future Farmers (Kids & Agriculture) – Colour or Black and White
I10. Previous Fall Fair – Colour or Black and White
I11. Three or more photos that relate or tell a story
I12. Discover your Powell River – theme, any
I13. Professional Photography – any subject
Section V – Vegetables
Will be judged on quality, condition, colour, form and size. Must be grown by exhibitor. Leave stems attached. Brush off potatoes, do not wash. Cut root vegetables and onion stalks to 5 -6 cm. Cabbages and similar vegetables should be properly trimmed, do not over trim.
V1. Beans – Green……………………………………………..6 pods
V2. Beans – Wax………………………………………………..6 pods
V3. Beans – Broad……………………………………………..6 pods
V4. Beans – Any Other Variety…………………………….6 pods
V5. Beets – Globe………………………………………………..3 roots
V6. Beets – Long…………………………………………………3 roots
V7. Beets – Any Colour Other Than Solid Red………..3 roots
V8. Broccoli – Green……………………………………………1 head
V9. Broccoli – Any Other Colour…………………………..1 head
V10. Brussels Sprouts ……………………………………………6
V11. Cabbage – Green…………………………………………..1 head
V12. Cabbage – Savoy V13. Cabbage – Red
V14. Cabbage – Largest……………………………………….1 head*
V15. Cabbage – Asian
V16. Carrots – Over 8″…………………………………………3 roots
V17. Carrots – Baby (3-6″) ………………………………….6 roots
V18. Carrots – Any Other Colour…………………………..3 roots V19. Carrot – Largest…………………………………………..1 root*
V20. Cauliflower – White…………………………………….1 head
V21. Cauliflower – Any Other Variety……………………1 head
V22. Celery……………………………………………………….1 bunch, roots removed
V23. Celeriac……………………………………………………..1 root
V24. Corn………………………………………………………….3 ears V25. Cucumber – Long English ……………………. 2
V26. Cucumber – Slicing …………………………………….. 2
V27. Cucumber – Pickling……………………………………. 6
V28. Cucumber – Any Other Variety ……………………… 2
V29. Eggplant – Large Italian ……………………………….. 1
V30. Eggplant – Any Other Variety …………………………. 1
V31. Fennel…………………………………………………………1 bulb
V32. Garlic………………………………………………………….3 bulbs
V33. Gourds………………………………………………………..collection of 5
V34. Kale…………………………………………………………… 6 stems
V35. Kohlrabi………………………………………………………1 bulb
V36. Lettuce – Any Loose-Leaf………………………………1 head
V37. Lettuce – Any Romaine/Cos……………………………1 head
V38. Lettuce – Any Crisphead…………………………………1 head
V39. Onions – Green …………………………………………….. 6
V40. Onions – Storage. …………………………………………….. 2
V41. Onions – Sweet. ……………………………………………….. 2
V42. Onions – Any Other Variety ………………………………. 2
V43. Leeks …………………………………………………………… 3
V44. Parsnips …………………………………………………………3
V45. Peas – Shelling……………………………………………….. 6 pods
V46. Peas – Snow……………………………………………………..6 pods
V47. Peppers – Sweet Bell …………………………………………. 3
V48. Peppers – Sweet, Any Other Variety ……………………… 3
V49. Peppers – Hot. ………………………………………………….. 3
V50. Potatoes – White Fleshed (name variety)……………….5 tubers V51. Potatoes – Yellow Fleshed……………………………………5 tubers
V52. Potatoes – Fingerling…………………………………………..5 tubers
V53. Potatoes – Any Other Variety………………………………..5 tubers V54. Potato – Largest………………………………………………….1 tuber*
V55. Pumpkin – Standard Table, under 10″ ……………………. 1
V56. Pumpkin – Standard Table, over 10″ ……………………… 1
V57. Pumpkin – Largest……………………………………………….1*
V58. Pumpkin – Any Other Variety ………………………………… 1
V59. Radish……………………………………………………………….Bunch of 6
V60. Rhubarb…………………………………………………………….5 stalks, trimmed, base left intact
V61. Salad Greens – Any Non-Lettuce…………………………..1 bunch
V62. Spinach………………………………………………………………2 bunches, roots trimmed
V63. Squash (Summer) – Zucchini, not over 10″ …………….. 2
V64. Squash (Summer) – Any Other Variety ……………………. 2
V65. Squash (Winter) – Acorn ………………………………………. 1
V66. Squash (Winter) – Butternut. …………………………………. 1
V67. Squash (Winter) – Delicata or other small …………………1
V68. Squash (Winter) – Hubbard …………………………………… 1
V69. Squash (Winter) – Spaghetti …………………………………. 1
V70. Squash (Winter) – Any Other Variety ……………………….. 1
V72 Sunflower Head – Largest……………………………………….1*
V73. Swiss Chard…………………………………………………………1 bunch, roots removed
V73. Tomato – Beefsteak ………………………………………………. 3
V74. Tomato – Salad/Slicer (2-3″). …………………………………. 3
V75. Tomato – Heirloom, Red ……………………………………….. 1
V76. Tomato – Heirloom, Any Other Colour …………………….. 1
V77. Tomato – Paste Type ……………………………………………….. 3
V78. Tomato – Cherry, Red……………………………………………..1 spray
V79. Tomato – Cherry, Any Other Colour………………………….1 spray
V80. Tomato – Market Cluster on the Vine…………………………min. 5 fruit V81. Tomato – Largest…………………………………………………….1*
V82. Turnip ……………………………………………………………………… 3
V83. Rutabaga. ……………………………………………………………… 1
V84. Root Vegetable – Largest………………………………………….1*
V85. Vegetable, Most Unusual – Open……………………………….1* V86. Vegetable Collection – Min. 5 Vegetables, NO SQUASH
V87. Market Garden Collection – Min. 6 Vegetables based on quality and customer appeal V88. Root Cellar Collection, 3 varieties, 2 of each, chosen from:
Cabbage, beets, onions, squash, potatoes, carrots, parsnip, rutabaga or turnip.
V89. Braided Garlic, Onion or Shallot
V90. Container Grown Vegetable – any…max pot 10 Litre, any shape V91. Container Grown Herb – any…max pot 10 Litre, any shape
V92. Sunflower – edible seed……1 head V93. Corn stock- tallest …..1*
N.B. * indicates that this class is judged on one criterion, will not be scored and is not eligible for “Best in Section”
Section P – Poultry
Will be judged according to APA standards. A limited number of display cages are available.
Please bring your poultry in a correctly sized cage appropriate for display.
P1. Standard Breed, Clean Legged – Hen
P2. Standard Breed, Clean Legged – Rooster
P3. Standard Breed, Feather Legged – Hen
P4. Standard Breed, Feather Legged – Rooster
P5. Commercial Utility (Isa Brown, Comet, etc) – Hen
P6. Ornamental Breed – Hen
P6. Ornamental Breed – Rooster
P7. Bantam, Clean Legged – Hen
P8. Bantam, Clean Legged – Rooster
P9. Bantam, Feather Legged – Hen
P10. Bantam, Feather Legged – Rooster
P11. Duck, Muscovy – Hen
P12. Duck, Muscovy – Drake
P13. Duck, Any Other Variety – Hen
P14. Duck, Any Other Variety – Drake
P15. Goose, Any Variety – Hen
P16. Goose, Any Variety – Gander
P17. Turkey, Any Variety – Hen
P18. Turkey, Any Variety – Tom
P19. Poultry, Any Other Variety – Open
P20. Best Urban Chicken
Section R – Rabbits
Will be judge according to ARBA standards. A limited number of display cages are available. Please bring your rabbits in a correctly sized cage appropriate for display. All un-tattooed rabbits will be ear- marked with a “Sharpie” upon entry unless photo I.D. is provided.
R1. Commercial – Buck
R2. Commercial – Doe
R3. Fancy – Buck
R4. Fancy – Doe
R5. Fibre – Buck
R6. Fibre – Doe
Rabbit classes may be split into Junior and Senior at the judge’s discretion.
Part 2 – Junior Classes
Section JA
Junior Art, Crafts and Hobbies 7 years and under
Class
JA1 Collage, cutting and pasting JA2 Drawing, any medium
JA3 Painting, any medium, 8×10 max JA4 Print making, potato, leaf, etc JA5 Painted t-shirt
JA6 Lego, limit 2′ x 2′ mounted, no kits JA7 Puppet, hand crafted, recycled fabrics JA8 Play dough person or animal
JA9 Birdhouse, any
JA10 Any other not listed above, please specify
8 to 12 years
Class
JA1 Collage, cutting and pasting JA2 Drawing, any medium
JA3 Painting, any medium
JA4 Pressed plant material project, open JA5 Painted t-shirt
JA6 Lego, limit 2’x2′ mounted, no kits
JA7 Puppet, hand crafted using recycled fabrics JA8 Sculpture, any medium
JA9 Woodwork project, open
JA10 Any other not listed above, please specify JA11 Computer generated greeting card
JA12 Crochet, one article, any JA13 Knitting, one article, any JA14 Embroidered article, any
JA15 Scrapbook, 1 page, summer time
JA16 Dreamcatcher, no kits
JA17 Best handwriting sample, 1 page, copy poem or story
13 to 16 years
Class
JA1 Collage, cutting and pasting JA2 Drawing, any medium
JA3 Painting, any medium JA4 Painted t-shirt
JA5 Pressed plant material project, open
JA6 Doll, dressed in hand made costume, any JA7 Sculpture, any carving medium
JA8 Metal work project, any
JA9 Any other not listed above, please specify JA10 Computer art, one original
JA11 Crochet, one article, any JA12 Knitting, one article, any JA13 Needle work, any
JA14 Machine sewn article, any
JA15 Scrapbook, one page, school
JA16 Best handwriting sample, one page, story or poem
Section JC
Junior Clothing and Fibre Arts
* this section is included in Section JA
Section JD
Junior Fruits and Nuts
Class
JD1 Apples, stems attached, any variety, 3 to a plate, JD2 Pears, stems attached, 3 to a plate
JD3 Grapes, compact, uniform size and colour, with stems, 2 bunches JD4 Plums, stems attached, 6 to a plate
JD5 Kiwi, regular kiwi fruit, 6 to a plate
JD6 Blackberries, large bright, well coloured, firm berries, 24 specimens to a plate JD7 Fruit, any other variety, 3 to a plate
JD8 Fruit collection, box or basket display
JD9 Walnuts, bright and thin shelled, uniform, plump good quality kernels, 12 to a plate * JD10 Filberts, bright shells, uniform, plump good quality kernels, 24 to a plate*
* only nuts from the previous year’s crop should be shown JD11 Nuts, any other, 12 to a plate
Section JE
Junior Eggs
Class
JE1 Eggs ….1 doz
Section JF
Junior Flowers
7 years and under Class
JF1 Any cut flower, large, (other than a sunflower) 3 blooms JF2 Any cut flower, small, 3 blooms
JF3 Flower arrangement, garden varieties, in container JF4 Flower arrangement, wild varieties, in container
JF5 Any potted plant, flower or vegetable JF6 Sunflower head, large
8 to 16 years
Class
JF1 Any cut flower, large, (other than sunflower) 3 blooms JF2 Any cut flower, small, 3 booms
JF3 Flower arrangement, garden varieties, in container JF4 Flower arrangement, wild varieties, in container JF5 Any potted plant, flower or vegetable
JF6 Sunflower head, large
Section JG
Junior Food
7 years and under
Class
JG1 Cookies, any variety, 4 on plate JG2 No-bake, any variety, 4 on plate
JG3 Cookies, 1 giant, iced and decorated *
8 to 12 years
Class
JG1 Baking powder biscuits, 3 on plate JG2 Cake, any
JG3 Cookies, any variety, 4 on plate JG4 Brownies, 4 on plate
JG5 Muffins, any variety, 3 on plate JG6 No-bake, any variety, 4 on plate
JG7 Giant cookie, decorated, 1 on plate * JG8 Cake, iced and decorated *
13 to 16 years
Class
JG1 Baking powder biscuits, 3 on plate JG2 Bread, ½ loaf, any variety
JG3 Cake, any flavor, un-iced
JG4 Cookies, any variety, 4 on plate JG5 Brownies, 4 on plate
JG6 Muffins, any variety, 3 on plate
JG7 Squares or bars, any variety, 4 on plate JG8 Cake, iced and decorated *
*not judged on taste or texture
Section JI
Junior Photography
4inx6in coloured photos, mounted on construction paper, poster board or lightweight mat mounts, must extend 1 ½ to 2 in beyond the photo. NO frames, glass, decorations or captions.
7 years and under
Class
JI1 Coloured photo, pet
8 to 12 years
Class
JI1 Coloured photo, animal
JI2 Coloured photo, scenic…Discover your Powell River theme JI3 Coloured photo, flower
13 to 16 years
Class
JI1 Coloured photo, animal
JI2 Coloured photo, scenic…Discover your Powell River theme JI3 Coloured photo, flower
JI4 Coloured photo, 3 or more that tell a story or relate to each other
Section JV
Junior Vegetables
Class
JV1. Tomato, any variety………………..3 fruits or 1 spray
JV2. Beans, any variety …………………. 3
JV3. Peas, any variety …………………….3
JV4. Carrots, any variety ………………… 3
Section JL
Junior Livestock
Class
JL1. Pet Rabbit (include short story about your bunny) JL2. Pet Chicken (include short story about your chicken) JL3. Urban Chicken Project (Poster)
JL3. Junior Farmer Project (Poster)
Part 3 – 4-H Classes
4-H non-livestock classes
4-H club members are welcome to exhibit in the Fall Fair. Please use Part 2, Junior classes as a guide to eligible classes. Since 4-H club members do not pay the entry fee to exhibit as 4-H, be sure to clearly mark each class entry as 4-H. Failure to do so may result in your entry being disqualified as not having the correct entry fee.
4-H Livestock classes
Please use Part 1, Adult Livestock classes as a guide to eligible classes. . Since 4-H club members do not pay the entry fee to exhibit as 4-H, be sure to clearly mark each class entry as 4-H. Failure to do so may result in your entry being disqualified as not having the correct entry fee.
If your 4-H project is an animal other than a rabbit or poultry, please contact the Fall Fair Livestock Coordinator for information about entering. Space for larger animals is limited and accommodation needs to be pre-arranged.

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