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

        Full-Fall-Fair-Booklet-Web-edition-2016

        PR-fall-fair-entry-form-2016

September [dates TBA] 2017

2016 Convenors (2017 TBA)
Fall Fair Co-ordinator….Gary de Casmaker – 604-487-1304
Exhibit Hall Co-ordinator….Kathy Rebane – 604-485-7737
Livestock Co-ordinator…. Zoe MacBean 604-414-9427 (text preferred)

Click the links above to download the category booklet and entry form.

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 and District Agricultural Association) 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.

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 2014 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 Sunday, Sept 18st between 5pm and 7pm and Monday, Sept 19 between 12 and 5 p.m. Any prizes not collected by Monday will be considered a donation to the 2015 Fall Fair.

Entry deadlines and late entries:

Entries for livestock and non perishables must be received by Sept 11th , 2016 (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 Sept 14th , 2016.

Please note, the above deadlines refer to your entry forms and fees only, see below for exhibit drop off.

Drop off:
EXHIBITS (the actual item or animal you are entering) MUST ARRIVE AT THE EXHIBIT HALL OR LIVESTOCK BARN  – Non-Perishables Thursday Sept 15th from 4 to 7 p.m.  and Perishables between NOON and 6:30 PM, FRIDAY SEPT 16TH. AFTER WHICH TIME THE DOORS WILL BE CLOSED. This allows an hour and a half for Exhibit Hall Clerks to process your entry and place your items before judging commences., After 6:30pm no exhibits will be accepted without prior arrangement with conveners

Judging Schedule
Livestock will be judged Saturday, Sept 17th after 6pm
Flowers and baked goods will be judged on Fri, Sept 16th at 7 p.m.
Remaining perishable exhibits will be judged Fri Sept 16th at 8 p.m. or Saturday, Sept 17th at 8 a.m.
Non perishable items and wine will be judged Saturday evening

Grounds Rules
The Ag/Fall Fair grounds will be closed to all vehicle traffic between the hours of 11 a.m. Saturday, Sept 17th and 5 p.m. Sunday, Sept 18st during the Fair, with the exception of the Shuttle Bus and Emergency Vehicles.

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 canned since 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 judged 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.

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 Crownies, 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 constuction 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 Convenor for information about entering at 604-414-9427 (text or call). Space for larger animals is limited and accommodation needs to be pre-arranged.

Deadline for 4-H Livestock entry is September 18, 2014.
Rev. Sept 5, 2014

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