Class 1 – Vegetable
Class 2 - Fruit
Class 3 - Herbs
Class 4 - Nuts
Class 5 - Other
Division 2 – Natural Resources and forestry
Class 1- Hay & forage
Class 2- Seed
Class 3- Live plants
Class 4- Garden design
Class 5- Educational Poster / Display
Class 6- Recycle Natural Resource Project
Class 7- Washington State Watershed Management
Division 3 – Shop Exhibits/ Ag -Mechanics
Class 1- Education al Displays
Class 2- Mechanical Design
Class 3- Project
Division 4 – Home & Garden Beautification & Arranging
Class 1 – Flower Garden Class 2 – Flower Design (Cut Flowers)
Class 3 – Dried Flower Arrangement
Class 4 – 4-H Art & Garden Design
Class 5 – Live Plants
Class 6 – Recycled Art Garden Design
Division 5 – Annuals
Division 6 – Perennials
Division 7 – Potted Plants
Class 1 - Hanging Baskets
Class 2 - African Violets
Class 3 - Mini Roses
Class 4 - Other Potted Plants
Class 5 - Combination of Potted Plants
Division 1 – Art
*** Note: Pictures cannot be submitted on tracing paper. All pictures should be framed or matted with secure hangers and no larger ther 11" by 17".
Class 1 – Watercolor Class 2 – Pen and ink
Class 3 – Pencil, Charcoal, pastel chalk
Class 4 – Oil, acrylic original
Class 5 – Other
Class 6 – Recycled Art
Division 2 – Pictures
No larger then 11" by 17"
Class 1 – Crayon
Class 2 – Kit
Class 3 – Paint by number
Class 4 – Original
Division 3 – Leather craft
Class 1 – Kit
Class 2 – Original
Division 4 – Jewelry making
Class 1 – Kit
Class 2 – Original
Division 5 – Macrame / weaving/ other projects
Class 1 – Kit
Class 2 – Original
Division 6 – Metal craft
Class 1 – Kit
Class 2 – Original
Division 7 – Ceramics
Class 1 – Porcelain
Class 2 – Ceramics and stoneware
Class 3 – Plaster craft and other
Division 8 - Clay
Division 9 – Glass craft
Class 1 – Etching
Class 2 – Stained Glass
Class 3 – Other
Division 9 – Other Hobby or Craft
Class 1 – Kit
Class 2 – Original
Class 3 – Tole painting
Class 4 – Flower craft arrangement
Class 5 – Scrapbook
Class 6 – Decoupage
Class 7 – Candles
Class 8 – Christmas novelties
Class 9 – Article made from Recycled Material
Class 10 – Lincoln Logs
Class 11 – Tinker Toys
Class 14 – Other
Division 10 – Interlocking game system (ex. Legos, K’Nex)
High Point Prize: Lego Kit
Class 1 – Kit
Class 2 – Original
Division 11 – Collections
*** Collections consist of at least 3 items and collected by exhibitor.
Class 1 – Stamps & coin
Class 2 – Insects Mounted & Classified
Class 3 – Rock Mounted & classified
Class 4 – Any collection that express Fair theme
Class 5 – Other
Division 12 – Fair Theme
Class 1 – Any article that creatively express Fair theme
Division 13 – Antiques
Class 1 – Furniture
Class 2 – Clothing Class
Class 3 – Household Items
Class 4 – Tools
Class 5 – Toys
Class 6 – Jewelry
Class 7 – collection (minimum of 3 items)
Class 8 – Other
Division 14 – Woodworking
Class 1 – Kit
Class 2 – Original
Class 3 – Other
Division 15 – Small Engine, Rocketry, Electrical
***Projects should be neat and labeled
Class 1 – Simple original projects
Class 2 – Complex original projects
Class 3 – Kits
Class 4 - Plan sheet to build Original Rocket
Class 5 - Original Rocket
Division 16 – Photography/Amateur
***Projects must be mounted, framed or matted. Limit of 12 per class.
Class 1 – Photo Story Class
Class 2 – 5x7 or 8x10 Picture
Class 3 – Digital Picture
Class 4 – Photo collage
Class 5 – Other
Division 17 – Photography/Professional
***Projects must be mounted, framed or matted
Class 1 – Photo Story
Class 2 – 5x7 or 8x10 Picture
Class 3 – Digital Picture
Class 4 – Photo collage
Class 5 – Other
Division 18 – Record books Scrapbooks
Class 1 – Scrapbook
Class 2 – Creative Writing & Poetry
Division 1 – Food Preservation
***Use only standard canning jars, sealed with flat metal lids, screw bands removed. All canned and dried food exhibits must be labeled. Label must be placed as near to the bottom front of the jar as possible. Note if citric acid or lemon juice has been added to canned tomatoes. Do not use paraffin on jams or jellies. Jams must be processed according to USDA recommendations and noted on the label. The Ball Canning Book can be consulted for accurate information and will be used by Kalama Fair judges for judging standards. Jams made with low sugar, no sugar or substitute should be properly labeled.
Class 1 – Any Jam, Jelly, Preserve, or Fruit Butter (No freezer jam)
Class 2 – Any Pickle, Pickled Vegetables, or Relish
Class 3 – Any Vegetables
Class 4 – Any Fruit
Class 5 – Tomatoes
Class 6 – Any combination of Meat and Vegetables
Class 7 – Any Meat, Fish, or Poultry
Class 8 – Dried Foods
Class 9 – Dried Herbs
Class 10 – Vacuum Seal
Class 11 – Salsa
Class 12 – Other
Blue Ribbon Tips! The judge will look for fruit evenly distributed throughout the jar. Liquid should cover contents. Sealed lid should not be rusty. Jar should be clean. Product should be cut into even pieces and should have uniform ripeness with a liquid that is not cloudy. No overripe products should be canned. Processing time & method should be noted on outside of jar.
Division 2 – Food Preparation Dept.
***Exhibit will be presented on a clean paper plate and cover with clear plastic wrap. Recipes must be written on 3x5 cards and must be included. If made from packaged mix, list ingredients added and baking time.
Class 1 – 4 Drop Cookies
Class 2 – 4 Bar Cookies
Class 3 – 4 Refrigerator Cookies
Class 4 – 4 Pressed Cookies
Class 5 – 4 Molded Cookies
Class 6 – 4 Rolled and cut cookies
Class 7 – 4 Unbaked cookies
Class 8 – 4 Cupcakes
Class 9 – Candy
Class 10 – 1/4 Cakes
Class 11 – Pie (4 inch)
Class 12 – 4 Biscuits
Class 13 – 4 Muffins
Class 14 – 1/4 Loaf Bread
Class 15 – 1/4 Loaf Yeast Bread
Class 16 – 4 Rolls
Class 17 – Doughnuts
Class 18 – Reduced Sugar Item
Class 19 - Sugar Substitute Item
Class 20 - Food Apperance
Class 21 - Other
Blue Ribbon Tips! The judge will be looking for a prepared product with evenly browned tops. Texture is extremely important with the right mixture of moisture and chewiness. Taste should be a good blend of ingredients. Breads should be a nice shape loaf. When yeast bread is cut into, no fragrance of yeast should be detected. Air bubbles should be evenly spaces and without large holes or tunnels. The thickening used in a pie should between runny and too thick. The bottom crust should be lightly browned and not doughy. The sweetness is a personal preference.
***4-H members will make a table setting using a card table. The theme and menu will be displayed on an 8x10 card. Coordination of food, centerpiece, linen, glassware and silverware will be judged.
Division 4 – Clothing
Class 1 – Household Articles
Class 2 – Accessories
Class 3 – Blouses, Shirts
Class 4 – Dresses, Skirts
Class 5 – Pants, Shorts
Class 6 – Vest
Class 7 – Jacket
Class 8 – Other
Division 5 – Needlework
Class 1 – Quilts
a. Quilts
b. Quilt with preprinted patter
c. Antique Quilt (by current owner)
d. Quilt with professional long arm topstitching
e. Quilt with round robin or group participation
Class 2 – Wall Hangings
Class 3 – Pillows
Class 4 – Rugs
Class 5 – Toys and Games
Class 6 – Afghans
Class 7 – Crocheted Items
Class 8 – Hand Knitted Items
Class 9 – Machine Knitted Items
Class 10 – Embroidery
Class 11 – Household Articles
Class 12 – Counted Cross Stitch
Class 13 – Other
Division 6 – Style Revue
Class 1 – Handmade Garment
Class 2 – Recycled Garment
Department D – Homemaking – Continued
Division 6 - Sewing Machine Art
Class 1 - Sewing Machine arts Amateur
Section A: Free Motion
Section B: Non Free Motion or Programmed Stitches
Class 2 - Sewing Machine Arts Professional
Section A: Free Motion
Section B: Non Free Motion or Programmed Stitches
Department E – Club & Commercial Displays
Division 1 – Club Display
Division 2 – Commercial Display
Division 3 – Made in Washington Display
Division 4 - Small Business Owner
Division 5 _ Horticultural/Educational Display
RIBBONS ONLY
