WIBAUX COUNTY FAIR BOARD
David A. Welliever, Chairman
Peter B. Schieffer Vicki Braden
Heidi Schieffer Travis Bakken
Twila Lunde Kip Stenson
Danielle Harper, Sec./Mgr.
WIBAUX COUNTY COMMISSIONERS
Seth Domek, Chairman
Darin Miske Robert Lund
WIBAUX COUNTY EXTENSION OFFICE
Danielle Harper, County Agent
Patti Goroski, Admin./Program Assistant
FAIR PHONE #:
406-796-6486
FAIR ENTRIES - PLEASE NOTE
Again this year, you will go to the County Extension Agent's Office and pick up your Master Entry Blank, which is printed in duplicate. One copy will be turned in when you bring your exhibits to the fairgrounds. The other copy is yours.
You will also fill out your own tags, which will be issued to you when you pick up your entry blanks. All entries, along with your tags attached, MUST BE IN PLACE AT THE DESIGNATED TIME listed on Page 2 of this fair book.
OPEN CLASS LIVESTOCK ENTRIES ARE DUE IN THE EXTENSION OFFICE BY FRIDAY, AUGUST 19th, SO EXHIBIT PENS CAN BE MADE AVAILABLE.
Please remember to pick up your entry blanks and tags early at which time your exhibitor number will also be issued to you.
RULES
1. Open to all interested exhibitors regardless of residence, and members of Wibaux County 4-H & FFA. Minimum age for exhibiting in Open Class is five (5) years.
2. No person shall be permitted to enter more than one exhibit in any one lot.
3. Work must be done by the exhibitor.
4. Premiums will not be paid to anyone disturbing exhibits or removing them before 4:00 p.m. on Sunday.
5. Management reserves the right to prorate premiums in the event of a fund shortage.
6. Decision of the judges will be final.
7. Public is requested not to seek admittance until the judging is completed on Thursday.
8. Wibaux County and the Fair Board are not responsible for accidents, thefts or fire on fair premises.
9. The Fair Board reserves the final and absolute right to interpret these rules and regulations and to arbitrarily settle and determine all matters, questions & differences in regard thereto.
10. All commercial booth displays in the county and out of the county are welcome.
11. All livestock enclosures MUST be cleaned by Exhibitor before leaving fairgrounds or premium money will be withheld.
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12. All livestock shall remain under control of the Exhibitor. Any Exhibitor who cannot control their animal should not have them at the fairgrounds. The Fair Board will accept responsibility for removing uncontrollable livestock.
13. Any questions concerning the sale weight of Market Livestock MUST be brought to the attention of the Fair Board at the time of the official weigh-in.
14. All sheep and goats exhibited at the fair must have a Scrapie tag.
15. In order to keep the food exhibits more interesting and of a wider variety, a food item of the same kind (such as chocolate chip cookies) can only be entered in two divisions. For example, once in 4-H and once in Family & Consumer Science (if you are enrolled in these projects) but not again in Open Class or in Junior Division of Open Class.
FAIR JUDGES
Deb Barth, Baker, MT
Carole Carey, Ekalaka, MT
Sherry Corneliusen, Glendive, MT
Cody Cowan, Sentinel Butte, ND
Kelsey Crawford, Fallon, MT
Peggy Iba, Glendive, MT
Sharon Kickertz-Gerbig, Amidon, ND
Andrew Selig, Rosebud, MT
Sharla Sackman, Terry, MT
Bruce Smith, Fallon, MT
Holly Sunwall, Savage, MT
INDEX TO DEPARTMENTS
DIVISION
A. 4-H/FFA
B. School Shop & Family & Consumer Science
C. School
D. Arts & Crafts
E. Baked Goods
F. Canning
G. Cut Flowers, Plants & Arrangements
H. Grains & Forages
I. Livestock
J. Needlework
K. Photography
L. Vegetables
M. Fruits
N. Antiques/Fun Corner
O. Oddity
P. Writings
Q. Parade
R. Booth Displays
S. Woodworking Exhibits
Special Awards
4-H & FFA Livestock Sale
2016 WIBAUX COUNTY FAIR SCHEDULE
WEDNESDAY, AUGUST 24
10:00 a.m. Exhibit Halls will be open for building of booths
3:00-8:00pm Non-Perishable exhibits may be brought in
THURSDAY, AUGUST 25
7:00 a.m. Exhibit Halls Open
8:00 a.m. 4-H & Open Class Horse Show
8:30 a.m. All exhibits, non-perishable and perishable, to be in
place to be judged. All commercial displays and booths to be in place.
EXHIBIT HALLS WILL BE CLOSED PROMPTLY AT 8:30 A.M.
9:00 a.m. Indoor judging begins
3:00 p.m. Exhibit Halls Open
5:30-6:30p.m. 4-H & FFA Livestock Weigh-In
6:30 p.m. All 4-H & FFA Market Livestock to be in place
7:00 p.m. Exhibit Halls Close
FRIDAY, AUGUST 26
8:30 a.m. 4-H, FFA & Open Class Livestock to be in place
9:00 a.m. Livestock Judging Begins
9:00a.m.-2:00p.m. Exhibit Halls Open
2:00-4:00 p.m. Exhibit Halls Close
4:00 p.m. Admission charged at gate
4:00 p.m. Exhibit Halls Open
5:00-7:00p.m. Chicken Dinner for a Dollar Sponsored by Stevenson
Funeral Home
7:00 p.m. Exhibit Halls Close
7:00 p.m. NIGHT SHOW OPENING ACT: JARED SHERLOCK
8:00 p.m. NIGHT SHOW MAIN ATTRACTION:
CHARLEY JENKINS
DIVISION "A" - 4-H
All Exhibits will be divided into three groups, depending on the amount of work involved. Premiums will be awarded as follows:
CLASS BLUE RED WHITE
I $6.00 $4.00 $3.00
II $5.00 $3.00 $2.00
III $3.00 $2.00 $1.00
All 4-H Entries will be given either a Blue, Red or White Ribbon on the basis of quality of workmanship. If no entry in the class merits a blue ribbon, none will be given.
All garments must be cleaned, pressed and on hangers for exhibiting.
All projects must be made or raised by 4-H members unless otherwise specified.
Posters may be 14"x22" or 22"x28".
Special awards are listed on pages 68-70.
Members will select entries from the following items which are included in the list of things to do in the Unit in which they are enrolled. Where articles are under the same Lot No., choose only one to exhibit.
PROJECT WORKSHOPS
Class II
A1-1 Clay Snowman
A1-2 Candy Christmas Ornament
A1-3 Hot Chocolate Reindeer
A1-4 Duct Tape Can Holder
A1-5 Toilet Paper Tube Gift Box
A1-6 Tea Light Snowman Ornament
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A1-7 Homemade Christmas Card
A1-8 Trail Mix (in a bag)
A1-9 Decorated Cupcakes (2 on plate/in bag)
CLOTHING & TEXTILES
Pattern envelope and direction sheet must be exhibited on the garments.
(Best of Show Rosette, ALL Clothing)
A “BEST OF SHOW” Rosette will be awarded in each Division of Clothing.
“Sew” Much Fun - Level 1 - Class III
A2-1 Sewing Kit
A2-2 9" Square Pillow
A2-3 Simple Top
A2-4 Simple Shorts
A2-5 Simple Skirt
A2-6 Simple Dress
A2-7 Simple Costume
A2-8 Simple Tote Bag
A2-9 Recycled Clothing Item
A2-10 Pillowcase
A2-11 Apron
A2-12 Vest
A2-13 Stuffed Animal
A2-14 Placemat
A2-15 Poster of Sewing Machine Parts, labeled
A2-16 Stretchy Bookmark
A2-17 Any Other Item
Sewing - Levels 3-5 - Class I
A3-1 Decorative serger sampler or item made with serger
A3-2 Pair of mittens
A3-3 Backpack, duffel bag or fanny pack
A3-4 Item made from polar fleece
A3-5 Formal wear (suit/prom dress)
A3-6 Item made with wool
A3-7 Multiple-piece ensemble
A3-8 4-Patch Tote Bag
A3-9 Any other item
FOODS & NUTRITION
Members exhibit only in those projects in which they are enrolled. NO commercial mixes (except where specified) can be used. NOR any frozen foods exhibited. Use 7" paper plates (or smaller) for exhibits (unless exhibits require larger plate) and place them all in plastic bags, or EXHIBITS WILL BE DISQUALIFIED.
(Best of Show Rosette, ALL Foods)
A "BEST OF SHOW" Rosette will be awarded in each Division of Foods.
Cake Decorating - Level 1 - Class II
A6-1 A level, baked cake
A6-2 Single layer cake
A6-3 Cut up cake
A6-4 Cake in a specialty pan
A6-5 Smoothly frosted one-level cake
A6-6 Cake or cupcake decorated with stars, flowers & leaves
A6-7 Cake decorated with borders
A6-8 Cake or cupcake decorating with writing
A6-9 Cake featuring any combination of: star, pullout star,
shell with star tip, shell with writing tip, rosette, star puff,
“c” motion, zig-zag, dots & leaf
A6-10 Cake or cupcake featuring leaves: plain leaf, stand up leaf,
ruffled leaf, holly
A6-11 Cake or cupcake featuring flowers: drop flowers, free hand,
rosette, star, variety, rosebud, sweet pea
A6-12 Cake or cupcake featuring lettering: dots, fill in line with dots
or lines, printing, script
A6-13 Cake or cupcake featuring any combination of combing, grass,
fur or hair, outline or fill-in, paper pattern, stencil applications, sugar mold
A6-14 Foam form featuring any combination of Level 1 Cake Decorating skills
A6-15 Any other exhibit or display
Baking 102 - Level 2 - Class II
A7-1 Meal plan or project using MyPlate
A7-2 Daily menu with ½ whole grains
A7-3 Display related to common baking products
A7-4 Display related to baking equipment
A7-5 Nut bread
A7-6 Banana nut bread
A7-7 Zucchini bread
A7-8 Any quick bread
A7-9 Coffee cake
A7-10 Fruit-filled coffee cake
A7-11 Heritage cookie from another country
A7-12 Bar cookies
A7-13 Drop cookies
A7-14 Refrigerator cookies
A7-15 Pressed cookies
A7-16 Rolled cookies
A7-17 Molded cookies
A7-18 Filled cookies
A7-19 Shaped cookies
A7-20 Brownies
A7-21 Chocolate chip applesauce brownies
A7-22 Cranberry granola bars
A7-23 Butterscotch bars
A7-24 Jam thumbprint cookies
A7-25 Peanut butter blossom cookie
A7-26 Brown sugar nut rounds
A7-27 Gingerbread
A7-28 Cornbread
A7-29 Exhibit related to science of baking
A7-30 Display detailing citizenship or leadership w/baking project
A7-31 Display related to careers in baking
A7-32 Any other exhibit or display
DIVISION “A” - 4-H CONTINUED
Foods & Nutrition Continued
Cooking 301 - Level 3 - Class I
A10-1 1 loaf yeast bread
A10-2 3 yeast rolls
A10-3 Tea ring
A10-4 Small pizza
A10-5 Waffle from scratch
A10-6 Homemade granola
A10-7 3 breakfast cookies
A10-8 Small salad
A10-9 Fruit topping
A10-10 Cheese ball
A10-11 1 8-9" square cake from scratch, unfrosted, removed from pan
A10-12 Sample of homemade yogurt
A10-13 Vegetable salad
A10-14 2 soft pretzels from scratch
A10-15 3 baking powder biscuits from scratch
A10-16 Lasagna or other 1 dish meal, include recipe
A10-17 12 dried fruit pieces (bananas, apples, etc.)
A10-18 Any other exhibit or display
Cooking 401 - Level 4 - Class I
A11-1 Display of herbs: fresh, frozen or dried & uses
A11-2 Meal plan/menu for celebration
A11-3 Complete meal plan or celebration plan: menu, shopping, decoration list, timeline, checklist
A11-4 Exhibit related to grains: production, nutrition, etc.
A11-5 Flatbread
A11-6 Rye bread
A11-7 Exhibit related to production or nutrition of fruits
A11-8 Fruit dip
A11-9 Green salad featuring fruit
A11-10 Exhibit related to production or nutrition of vegetables
A11-11 Exhibit related to stir-fry techniques and/or equipment
A11-12 Exhibit related to cooking methods for meats & protein foods
A11-13 Any other exhibit or display
CHILD DEVELOPMENT
A "BEST OF SHOW" Rosette will be awarded in each Division of Child Development.
Babysitting - Class II
A12-1 Babysitter’s Magic Bag
A12-2 Family File & Job Log
A12-3 Parent/Guardian Surveys
A12-4 Poster or Display About Babysitting Safety, Poisonous Products, Choking
A12-5 Poster or Display on First Aid
A12-6 Boo Boo Bunny
A12-7 First Aid Kit
A12-8 Poster About Ages & Stages of Children
A12-9 Poster or Display About Food & Nutrition of Children
A12-10 Babysitting Business Card & Flyers or Marketing Pieces
A12-11 Any Other Item
4-H & FFA LIVESTOCK
This Division of Livestock is for Wibaux County 4-H & FFA members, ONLY! All entries are eligible for Showmanship. Showmanship shall be divided into two classes: Senior Division: 14 years old prior to October 1st through 19 year olds; Junior Division: includes members up to and including 14 year olds after October 1st.
If there are less than 3 exhibitors in each class of livestock, they will compete for a Showmanship plaque in the Junior and Senior Division. If there are 3 or more exhibitors in each showmanship class of livestock, they will compete for their choice of a buckle or coat. Reserve Champion Showman from each class of livestock will receive a rosette. The winner from each class of livestock will compete for Junior and Senior Round Robin Showmanship and the winner will receive a trophy. Round Robin Reserve Champion Junior and Senior Showman will each receive a rosette. Each class of livestock must be represented in the round robin competition. 4-H & FFA members need to designate their 1st, 2nd, and 3rd choice for round robin competition on their entry blanks.
4-H & FFA MARKET ANIMALS RECEIVING A WHITE RIBBON WILL NOT BE ELIGIBLE FOR THE 4-H & FFA LIVESTOCK SALE.
Sale animals MUST be at the fairgrounds by 6:30 p.m. on THURSDAY NIGHT of the fair. The sale animals will be weighed as they arrive at the fairgrounds Thursday night. THE WEIGH-IN WILL TAKE PLACE FROM 5:30 P.M.-6:30 P.M. ON THURSDAY. THERE WILL BE A 2% PENCIL SHRINK ON LATE WEIGH-INS. 4-H & FFA animals that have been designated as market animals but do not make market weights will be sold at PREMIUM ONLY at the livestock sale if they received a red or blue ribbon. Any questions concerning the sale weight of market livestock must be brought to the attention of the Fair Board at the time of the official "weigh-in".
4-H & FFA Sale animals shown and placed MUST BE THE ONE SOLD.
Assigned trailer parking will be available as you arrive for the weigh-in. There will be assigned stalls/pens that can be found on maps posted throughout the livestock barns.
You must adhere to your designated assignment unless a fair board member approves the change.
ALL horses will be shown on the halter for Showmanship. ALL livestock, except cow-calf pairs; Pens of 3; Sheep and Swine, will be shown on the halter.
ALL HORSES NEED TO BE BEDDED!!!
ALL livestock shall remain under the control of the exhibitor. Any exhibitor who cannot control their animal should not have them at the fairgrounds. The Fair Board will accept responsibilities for removing uncontrollable livestock.
The Fair Board believes that tranquilizing animals which are to be exhibited at the fair is an unethical practice and they ask that it NOT be done.
4-H & FFA Livestock Exhibits ARE NOT ELIGIBLE to enter in Open Class unless there are Open Class entries other than 4-H & FFA. 4-H & FFA livestock must receive a blue ribbon to be eligible for open class.
PROPOSED COUNTY FAIR/SHOW GUIDELINES:
1. MT 4-H & FFA require that animals be handled in a proper & ethical manner in accordance with accepted modern animal husbandry & scientific practices. In addition, adequate care, including watering, feeding, & comfort should be appropriately provided to all animals. Any individual treating an animal in any other manner may be asked to leave the grounds. Livestock shall not be exhibited if the drugs in accordance with federal, state & provincial statutes, regulations, and rules affect the animal’s performance or appearance at the event.
2. Exhibitors, their parents, leaders, & instructors have a serious responsibility to follow animal health practices that are approved by the Industry & the USDA to assure that meat customers are receiving wholesome food. Health aids and other approved products should be used with care according to prescribed practices, only when needed, & in the correct amounts.
3. MT 4-H & FFA require that market animals meet all the Food and Drug Administration regulations governing management & safety practices. Approved withdrawal times from health aids & growth stimulants must be followed. Animals that have not met these standards will not be allowed to be sold.
4. Exhibitors should seek competent professional advice if medical situations arise which are beyond their capabilities.