Supervisor: Bart Anderson West Valley City UT

Entries Received: Wednesday, Sept 8 - Noon to 6:00 p.m.

Entry Fee: $1.00 per entry

Exhibits become property of the Fair.

Judging Schedule: Thursday, Sept 10 - 8:00 a.m.

Entries

1. Name of the variety of each item exhibited must be included on the entry tag. Entry tags will be provided by the department supervisor.
2. All items must be identified at the time of entry.
3. Only two exhibits may be entered under each lot number from one family residing at the same address.
4. No one exhibitor will be permitted to make more than one entry for any one lot.
5. Any exhibitor removing an entry without permission from the supervisor will forfeit their prize money.

Miscellaneous

1. Entries in this department are limited to residents of Utah and all products must have been grown within the state by the exhibitor during the current year.
2. Commercially manufactured products are not eligible for competition in this department, except where specified.
3. All exhibits become the property of the Utah State Fair to be used as it deems fit. IF EXHIBITS ARE TO BE RECLAIMED AT CLOSE OF FAIR, PRIOR ARRANGEMENTS MUST BE MADE IN WRITING WITH THE SUPERVISOR, MUST include the tag # and exhibits must be picked up on Monday, Sept 21 between 8:00 a.m. and noon. All disposable items will be destroyed by the Fair.

Premiums

1. Exhibits will be judged on their own merits. Premiums will be awarded according to the quality of the exhibits. Judges decisions are final.
2. Exhibitors receiving Sweepstakes awards and premiums are also
   eligible for first place monies on same entry.
3. All ribbons and prize money will be mailed to the exhibitor after the Fair.

General

1. Supervisors of departments will not be allowed to enter exhibits in the classes over which they have supervision.
2. After judging, all perishable items will be treated with chemicals to preserve the quality and prolong their exhibit life.

Plates
All plate entries are to contain five specimens each of large fruits, such as apples, pears and peaches; enough specimens of plums, crabapples, etc., to cover a plate; and five bunches of American type grapes or three bunches of European type grapes.

Preparing Fruits for Exhibition
Apples and pears should be clean and free from spray residue, they may be polished. Apples to be exhibited on plates and trays should be picked with stems on. Peaches may be brushed or wiped to remove fuzz. Grapes may be trimmed and defective berries removed. Stems should be kept intact with all fruits. Fruits should be large enough to meet market requirements or standards. They should not be exceptionally large. Extra large fruits are very seldom of the highest quality in the field or orchard. Neither extra large products nor extra small products are wanted and this is true of both commercial and home garden fruits. Growers will find that choice of a size just slightly larger than the average crop will give the highest quality specimens. All specimens must be of the same maturity, color, size and shape and all specimens must be of the same variety unless the exhibit class description specifically states otherwise. Specimens should be free from blemishes which includes freedom from injury caused by insects, bruises, cuts, wind or from any other cause. Each specimen should be mature, not over-mature, perhaps a little on the green side.

Packed Fruit
The purpose of the commercial fruit classes is to encourage better packing of Utah fruit for market, hence commercial packages and packs will be used. Fruit packs will be divided into box and basket classes. All packed entries are to be judged on the basis of commercial pack.

Utah State Fair pays:

Sweepstakes (Entries selected by the judges) Rosette & $10

BEST EXHIBIT-Horticulture (1 only) Trophy & $25

CLASS A - APPLES

Lot No.

CLASS B - PEACHES

CLASS C - NECTARINES

CLASS D - PEARS

CLASS E - PLUMS

CLASS F - PRUNES
Lot No.

CLASS G - GRAPES

CLASS H - UTAH GROWN NUTS (Plate Full)
1. Plate English Walnuts (old crop)
2. Plate green new crop English Walnuts (unhulled)
3. Plate Black Walnuts (old crop)
4. Plate new crop Black Walnuts (unhulled)
5. Plate pecans (old crop)
6. Plate pecans (new crop-unhulled)
7. Plate almonds (old crop)
8. Plate almonds (new crop)
9. Plate filberts (old crop)
10. Plate filberts (new crop)
11. Plate pistachio
12. Any Other Variety

CLASS I - HONEY - 50% of the judging is by taste
1. White extracted (pint jar)
2. Golden extracted (pint jar)
3. Amber extracted (pint jar)
4. Dark extracted (pint jar)
5. Finely granulated - creamed (pint jar)
6. Chunk - liquid pack (square or wide mouth pint jar)
7. Honeybee pollen (pint jar)
8. Beeswax (1 lb. pack)
9. Round Comb
10. Any Other Honey or Wax

CLASS J - BERRIES (1 full cup displayed on a plate)
1. Raspberry
2. Elderberry
3. Gooseberry
4. Blackberry
5. Strawberry
6. Other Berry Variety

CLASS K - FIGS (Plate Full)

1. Brown Turkey

2. Any Other Fig

CLASS L - OTHER FRUITS
1. Any fruit not listed above

CLASS M - COMMERCIAL FRUIT

Use commercial packing boxes or baskets.

SWEEPSTAKES
One awarded in each Class A, B, C, D, H, I and J. One awarded in Class E, F and G combined. Entry by judges only if deemed worthy - Rosette and $10.00.

All samples entered in the field crops section of the Fair may be treated with an invisible dye as soon as judging is completed. This will allow the Fair to identify and disqualify ineligible entries in future State Fairs.

Threshed Grain-Class A
All samples should be free from dirt, weed, seeds, chaff, other grains and smut. The grain in the sample should be large and plump and have a high weight per bushel. The sample should be free from all kinds of damage. Kernels should be uniform in size and shape and should be of uniform color.

Sheaf Grain-Class C
In sheaf grain the evidence of high yield and quality of grain are perhaps of equal importance. A sheaf should be pure as to variety. The grain must be mature and sound. In preparing exhibits the following procedure is suggested: Go into the field a few days before the grain is ready to harvest and select those plants that show evidence of high yield and quality of grain and cut close to the ground. Place in loose bundles not more than four or five inches in diameter and wrap loosely in a newspaper or cheese cloth. Then hang, head down in a dark place. When sufficiently dry, carefully remove all leaves and neatly prepare the sheaf for exhibit. Make bundles from two to three inches in diameter at the base and tie securely and neatly in three places.

Forage Sheaves or Sheaf of Alfalfa with Seeds-Class D
Forage sheaves are judged upon their apparent forage quality, purity and yield. It is very essential that the show sample be cured in a way that will preserve the natural green color and the maximum amount of foliage. In preparing exhibits the following procedures are suggested: Select the most leafy types to be found in the field-the best individual specimen obtainable and cut close to the ground. Place in loose bundles not more than four or five inches in diameter and wrap loosely in a newspaper or cheese cloth. Then hang, head down, in a dark place to cure. Not a single leaf or branch should be removed as foliage should retain its color and leaves. In making up show bundles, select those individual stems that have retained the most and the best leaves, with their natural color. All grass shall be tied in neat bundles not less than two inches in diameter, measured just below the heads, and shall be tied in three places. Other forage crops shall be tied into bundles not more than five inches in diameter, measured on the top band of three bands.

Corn-Class E & F
Corn samples should be carefully selected. The ears should be firm, well matured and free from disease and injury. The variety should be adapted to the section from which exhibited. Evidence of high yield and general uniformity of sample are also important. Two weeks before display corn is to be gathered, ears of uniform size should be selected for show, the husks should be replaced in position and the ears wrapped in square of newspaper and tied with string or rubber bands. This will hasten the maturity of the corn. Within two or three days the color will be fixed. Within a week or ten days the corn will have hardened sufficiently for exhibition purposes.

Vegetables-Classes G-S
All vegetables should be carefully handled and be firm, as near market maturity, and as fresh as possible, cleaned, arranged and exhibited in an attractive way. Root crops should be free from soil and the fibrous roots and tops removed. Cabbage, cauliflower and similar types of vegetables should be neatly trimmed. Any specimen may be washed.

In judging the vegetable exhibits the market requirements and standards for each vegetable will be emphasized. Fair reserves the option to modify or clip stems at their discretion for display purposes.

Score Card for Crop and Garden Exhibits
Uniformity - 25%
Trueness to Type - 25%
Blemish and Condition - 25%
(free from insect damage, disease and other injury)
Size and Shape - 25%

Open mesh bags, crates or other special containers must be furnished by the exhibitor.

* * *

Listed varieties are examples only. Varieties not listed may be exhibited in an "Other" lot and will be judged on a merit basis.

BEST EXHIBIT - Agriculture (1 only) - Trophy & $25

FIELD CROPS

CLASS A-THRESHED GRAIN
Sweepstakes (Entry by judge only if deemed worthy - one may be awarded in each of the following: Wheat, Oats, Barley and Other Seeds) - Rosette & $10.00

WHEAT - One Quart Bottle (full)
Lot No.
1. Any variety - must be named. All varieties judged together.

OATS - One Quart Bottle (full)
2. Any variety - must be named. All varieties judged together.

BARLEY - One Quart Bottle (full)
3. Any variety - must be named. All varieties judged together.

OTHER HARVESTED SEEDS - One Quart Bottle (full)
4. Any variety - must be named. All varieties judged together.

CLASS B - LEGUME SEEDS
Sweepstakes (Entry by judge only if deemed worthy - one may be awarded in any variety of the following: Clover, Alfalfa, Beans and Peas) - Rosette & $10.00

CLOVER - One Quart Bottle (full)
Lot No.
1. Any variety - must be named. All varieties judged together.

ALFALFA - One Quart Bottle (full)
2. Any variety - must be named. All varieties judged together

FIELD BEANS - One Quart Bottle (full)
3. Any variety - must be named. All varieties judged together.

FIELD PEAS - One Quart Bottle (full)
4. Any variety - must be named. All varieties judged together.

CLASS C - SHEAF GRAIN
Sweepstakes (Entry by judge only if deemed worthy - one may be awarded in each of the following: Wheat, Oats, Barley and Other) - Rosette & $10.00

WHEAT
1. Any variety - must be named. All varieties judged together.

OATS
2. Any variety - must be named. All varieties judged together.

BARLEY
3. Any variety - must be named. All varieties judged together.

OTHER HARVESTED SEEDS
4. Any variety - must be named. All varieties judged together.

CLASS D - FORAGE CROPS IN SHEAF
Sweepstakes (Entry by judge if deemed worthy - one may be awarded in each of the following: grasses, alfalfa, misc. sheaf) -Rosette & $10.00

GRASSES
1. Any variety - must be named. All varieties judged together.

ALFALFA
2. Any variety - must be named. All varieties judged together.

MISCELLANEOUS SHEAF
3. Any variety - must be named. All varieties judged together.

CLASS E - CORN ON STALKS
Sweepstakes (Entry by judge if deemed worthy)-Rosette & $10.00
The entire plant above ground should be shown. The bundles to consist of six stalks, neatly tied in four places.
1. Six stalks of sweet corn - any variety.
2. Six stalks of popcorn - any variety
3. Six stalks of silage corn - any variety.
4. Six stalks of indian corn - any variety.

CLASS F - EAR CORN - FIELD
Sweepstakes (Entry by judge if deemed worthy)-Rosette & $10.00
Each exhibit shall consist of 10 ears packed in a box or tray that contains nothing else.
1. 10 ears Dent - any variety
2. 10 ears Hybrid Dent - any variety

VEGETABLES
(Awards for Classes G, H, J, & M)

(Awards for Classes I, K, L, N, O, P & Q)

Sweepstakes (One in each Class listed above if deemed worthy by the Judge.) - Rosette & $10.00

CLASS G - SOLANACEOUS FRUITS

TOMATO - Ripe - 5 fruit with stem removed - any variety
Lot No.
1. Large table variety - 2 1/2" & larger
2. Medium table variety - 1" to 2 1/2"
3. Small table variety (10 fruits) - 1/2" to 1"
4. Extra Small table variety (10 fruits) - under 1/2"
5. All yellow - Large varieties
6. All yellow - Small varieties
7. Mature Green
8. Roma type - under 3"
9. Roma type - 3" and over
10. Roma type - yellow
11. Tomatillo
12. Heirloom Variety (must be named) - 3" or larger
13. Long Keeping Variety (must be named)
14. Other varieties

PEPPER - 5 fruit

PEPPER - 10 fruit (under 4")

EGG PLANT - 2 fruit - any color or variety

CLASS H - BULB CROPS (Fresh)

ONION - 10 bulbs

LEEK - 3 mature plant bunch
3. Leeks

GARLIC - 3 bulb bunch

CHIVE - 10 plant bunch
7. Chive

SHALLOT

ANY OTHER - 5 bulbs or plate full
10. Other

CLASS I - PEAS AND BEANS

PEAS - 10 pods at edible maturity
1. Green podded market/garden variety
2. Edible podded varieties

BEANS - 10 pods at edible maturity

LIMAS - 10 pods at edible maturity

DRY BEANS - 10 pods

CLASS J - SWEET CORN, POPCORN, INDIAN CORN, OKRA

SWEET CORN - 5 ears husked
1. Yellow Kernel - early, 12 rows kernels or less
2. Yellow Kernel - mid to late maturity, 12 rows kernels or more
3. Bi-Color
4. White
5. Other Sweet Corn

POPCORN - 5 ears

INDIAN CORN - 5 ears

OKRA - 5 fruits or pods at edible maturity

CLASS K - ROOT CROPS

BEETS - 5 roots, small to medium sized at good edible maturity, tops off, washed

CARROTS - 5 roots at edible maturity, tops 1/2" long, washed

PARSNIP-TURNIP-RUTABAGA-SALSIFY-HORSERADISH
5 roots at edible maturity, tops off, washed

RADISH - 5 roots

CLASS L - COLE CROPS

CABBAGE - 2 heads

CAULIFLOWER - BROCCOLI - BRUSSELS SPROUTS -KOHLRABI - CHINESE CABBAGE

6. Cauliflower - 2 heads
7. Broccoli - 2 center heads
8. Brussels Sprouts - 10 buds or sprouts
9. Kohlrabi - Purple, 2 specimens
10. Kohlrabi - Green, 2 specimens
11. Chinese Cabbage - 2 heads

CLASS M - CUCURBITS

CANTALOUPE - 2 fruits

OTHER MELONS - 2 Fruits

WATERMELONS - 2 Fruits

PUMPKINS - 2 fruits
24. Miniatures
25. Small - up to 6 inches in diameter
26. Medium - 6 to 12 inches in diameter
27. Large - over 12 inches in diameter
28. Special Varieties

SUMMER SQUASH - 2 fruits

WINTER SQUASH - 2 fruits with 2 inch stems

CUCUMBER - 5 fruits

ARMENIAN - 2 fruits
52. Small - up to 8" long
56. Medium - 8" to 12" long
57. Large - over 12" long

CLASS N - SALAD CROPS

CELERY - LETTUCE - ENDIVE - PARSLEY - OTHER
Heads only - no leaves to be judged as lettuce.
NOTE: Complete plants may be displayed in a vase when applicable at the discretion of the exhibitor.

1. Celery head - 2 plants or bunches, trimmed for sale
2. Lettuce head - 2 plants or bunches, trimmed for sale
3. Leaf Head
4. Soft Head
5. Crisp Head
6. Endive - 2 plants, trimmed
7. Parsley - 1/4 pound bunch
8. Other

CLASS O - GREENS OR POTHERBS

SPINACH - NEW ZEALAND SPINACH - SWISS CHARD - KALE - COLLARDS - MUSTARD

NOTE: Complete plants may be displayed in a vase when applicable at the discretion of the exhibitor.

1. New Zealand Spinach - 1/4 lb., edible stage
2. Swiss Chard - red (Rhubarb) - 5 stalks
3. Swiss Chard - Green (Lucullus) - 5 stalks
4. Kale - 1 bunch
5. Others

CLASS P - HERBS (AROMATIC - KITCHEN)

Must be harvested and dried for use. It is suggested that each sample be in a quart size clear zip lock plastic bag
for exhibition. Seeds in half pint jars, if harvested.
1. Anise (leaves)
2. Basil, sweet (leaves)
3. Borage (leaves)
4. Caraway (leaves)
5. Coriander (leaves)
6. Dill (leaves, branches)
7. Horehound (foliage)
8. Lavender (dried flowers)
9. Mint - Apple
10. Mint - Lemon
11. Mint - Orange
12. Mint - Peppermint
13. Oreganum (leaves and stems)
14. Parsley
15. Pineapple Sage (foliage)
16. Rosemary (foliage)
17. Sage (foliage)
18. Summer Savory (leaves)
19. Sweet - Marjoram (foliage)
20. Thyme (foliage)
21. All Other (to be judged against each other)

CLASS Q - PERENNIAL CROPS
1. Jerusalem Artichokes - 10 roots
2. Rhubarb - 5 stalks
3. Other

CLASS R - CENTENNIAL GARDENER
(For individual, non-commercial gardeners only)

Lot No.
1. Exhibit a minimum of 10 vegetables, each of which would classify as a different lot number entry in Section III, Classes G to S, and representing at least 8 of these Classes. The vegetables entered in this exhibit cannot compete in other classes. Exhibit display area may not exceed 3' x 3'.

CLASS S - ONIONS, POTATOES
Sweepstakes (One in onions and one in potatoes - Entry by judge only if deemed worthy) - Rosette & $10.00 Bag entries must be exhibited in open mesh bags.

ONIONS (2 inch minimum - table stock)
1. Yellow Sweet Spanish - 5 onions
2. White Sweet Spanish - 5 onions
3. Red - 5 onions
4. Walla - 5 onions
5. 10 lb bag Yellow Sweet U.S. No. 1
6. 10 lb bag White Sweet U.S. No. I
7. 10 lb. bag Red Table Stock U.S. No. 1
8. 20 lb. bag Yellow Sweet U.S. No. 1
9. 20 lb. bag White Sweet U.S. No. 1
10. 20 lb.bag Red Table Stock U.S. No. 1
11. 50 lb. bag Yellow Sweet U.S. No. 1
12. 50 lb.bag White Sweet U.S. No. 1
13. 50 lb. bag Red Table Stock U.S. No. 1

POTATOES - plate (5 potatoes)
14. Irish Cobbler
15. Pontiac
16. Russett
17. Lasota
18. Yukon Gold
19. Any Other
20. Bag 10 lbs. Potatoes, any variety (may be subdivided by type)
21. Bag 20 lbs. Potatoes, any variety (may be subdivided by type)
22. Bag 50 lbs. Potatoes, any variety (may be subdivided by type)

CLASS T - LARGEST SPECIMEN
Specimen must be unusually large in comparison to the standard specimen size. Sunflower heads and stalks will not be returned.

Largest based on weight:

Largest based on length:

46. Largest Pumpkin (minimum weight must be 100 lbs. to enter)

CLASS U - NOVELTY

One entry per exhibitor
Lot No.
1. Gourds & Vegetable Gourds (5)
2. Garden Oddities - must be truly odd
3. Artistic Design - fruits and/or vegetables, no flowers
4. Specialty Innovations - Awards will be based on originality and practical use.

Open to special displays of new varieties, mixtures or types. Home garden produce only. Exhibits may include small props to demonstrate the intended use of the product, (i.e.: peppers/salsa; cucumbers/pickles; wheat/bread; etc.) Maximum size of display 12" x 18". Preferred on tray or mounted specimens.

Entries will be accepted on Wed., Sept 8th from Noon to 6:00 p.m. and on Wed., Sept. 15th from 8:00 am to Noon (Entries accepted at the Admin Office this day only). Entries must be the work of the child.

1st Show

CLASS W1 - Age 5 & under - 1st Show
CLASS W2 - Age 6-10 - 1st Show

2nd Show

CLASS W3 - Age 5 & under - 2nd Show
CLASS W4 - Age 6-10 - 2nd Show

Lot. No.
1. Make a vegetable person
2. Make a vegetable animal
3. Make a vegetable vehicle - car, truck, train, etc.
4. Arrange a basket 10" or smaller. Use a mixture of fruit, vegetables, herbs, wheat or other grains, legumes or
other seeds - use any or all of these items.
5. Mr. or Mrs. Potato Head - use a real potato and decorate it with items of your choice. Decorations do not
need to be fruit or garden produce.
6. Decorate a pumpkin no larger than 8".
7. Make an arrangement with gourds.