2017 Mississippi State Fair Mississippi State University Extension 4-H State 4-H Staff Dr. Paula ...

24 Pages·2017·0.27 MB·English

2017 Mississippi State Fair

Mississippi State University Extension 4-H

State 4-H Staff
Dr. Paula Threadgill
Larry Alexander
Dr. Martha Jackson Banks
Dr. John Long
Brad Staton

Contact Information
4-H Youth Development
Box 9641
Mississippi State, MS 39762
Phone: [phone]
Fax: [phone]

Dr. Gary Jackson, MSU Extension Director
Dr. Paula Threadgill, Associate Director, 4-H/FCS
Mr. Larry Alexander, State 4-H Program Coordinator

For more information about the 4-H exhibits or the village, contact:

4-H Youth Development Department
662-325-3350
MISSISSIPPI STATE FAIR
4-H VILLAGE
EXHIBITS LIST

Mississippi State Fair

October 4–15, 2017

CONTENTS

Mississippi State Fair Schedule of Events ...................... 1–2

RULES AND REGULATION ........................................... 3–4

Division - AGRI-BUSINESS STORE ................................ 5

Division - CULINARY ARTS “Kids in the Kitchen” ... 6–7

Division - BUG SHOP .......................................................... 8

Division - SAFETY AND HEALTH ............................. 9–10

Division - ENVIRONMENTAL SHOP ..................... 11–13

Division - FASHION SHOP .............................................. 14

Division - CREATIVE ARTS ........................................ 15–16

Division - HORTICULTURE ...................................... 17–18

Division - CLOVER SHOP ................................................ 19

CANNING ENTRY EXHIBIT FORM (SAMPLE) ........... 20

Mississippi Fair Complex Map ........................................... 21

2017
Mississippi State Fair
October 4–15
“4-H: Rising to the Challenge”

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September 26–28, 2017
4-H Village Construction

Tuesday, October 3, 2017
All exhibits will be received.
Exhibits must be in between 9:00 a.m. and 11:30 a.m.
Counties should work with their R & E Center Heads about transportation of
exhibits to the village.

Thursday, October 12, 2017
Second Batch of 4-H Baked Goods submitted
Second Submission of Horticulture Items

Saturday, October 14, 2017
Ø 4-H Day at the Mississippi State Fair
Ø 4-H Ambassador/Leadership Activities
Ø 4-H Fashion Revue
Ø 4-H Shooting Sports Activities
Ø 4-H Refreshments
Ø Other 4-H Fun Activities

Special Note:
Ø Fashion Revue
Ø Actual Modeling
Ø Interactive exhibits and manned booths
Ø Other Special Events and Activities

1
Livestock Events Activities

Saturday, Oct. 7
Junior Steer Show – 8:30 a.m.
Market Lamb Show – 1:00 p.m.

Sunday, Oct. 8
Beef Showmanship – 11:00 a.m.

Monday, Oct. 9
Junior Commercial Heifer – 8:00 a.m.
Beef Breeding Show – 8:00 a.m.
Open Market Swine Show – 10:00 a.m.
Junior Market Hog Show – 10:15 a.m.

Thursday, Oct. 12
Junior Dairy Quiz Bowl – 4:00 p.m.

Friday, Oct. 13
Open Dairy Show – 9:00 a.m.
4-H Dairy Sweetheart Contest – 10:00 a.m.
4-H/FFA Dairy Goat Show – 1:00 p.m.
4-H/FFA Meat Goat Doe Show – 1:00 p.m.

Saturday, Oct. 14
Junior Dairy Cattle Show – 8:30 a.m.
Junior Market Goat Show – 8:30 a.m.

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MISSISSIPPI STATE FAIR
4-H VILLAGE
RULES AND REGULATIONS

1. The exhibit must be made or produced by the 4-H'er in the current year.
It cannot be over 24"x24"x24". It should be made as a result of a workshop
sponsored by Extension, a 4-H club meeting, or work in a 4-H project.

2. ONLY ITEMS ON THE EXHIBIT LIST WILL BE ACCEPTED.

3. Items entered in the wrong category may be disqualified.

4. Because of limited space, exhibits which occupy an excessive amount of
space may be disqualified.

5. Items that have received a blue ribbon at a county fair, multi-county fair,
or a county 4-H Exhibit Day may be exhibited in the 4-H Village at the
Mississippi State Fair.

6. All exhibits must be approved by the county Extension person in charge
of 4-H.

7. Exhibits will be judged on quality and workmanship.

8. A 4-H’ER MAY ENTER ONE EXHIBIT PER LOT. (Unless otherwise
noted.)

9. Unless otherwise noted by a number in parenthesis, each lot is one item.

10. All exhibits must be identified with labels securely attached. The State 4-
H Department will furnish labels.

11. Items should only be exhibited once at the Mississippi State Fair.
Exceptions are the following collections: insect, plant or wildflowers, seed,
and recipe. These, however, should be updated each year. (Should
exhibits be detected as being exhibited the previous year, they will be
disqualified.)

12. All exhibits should be entered into the Oracle State Fair System.

13. The exhibits should be packed in a box with the county name on it.

14. Perishable exhibits, such as certain vegetables, fruits, and foods will not be
returned. All vegetables will be displayed on disposable plates.
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15. Blue ribbon exhibits will be displayed. Red and white ribbon exhibits will
be displayed only if space is available.

16. The 4-H Department will assume no liability for loss or damage to any
exhibit, but all precautions possible will be exercised to avoid losses or
damages.

17. In the event that a 4-H member's premium is less than a dollar, it will not
be paid.

18. Unless otherwise noted, ALL COUNTIES WILL BE RESPONSIBLE FOR
GETTING THEIR EXHIBITS TO THE STATE FAIR.

Special Note: The Clover Shop is open to all clover bud exhibitors ages 5–7. This
age group will only be allowed 2 exhibits. These exhibits must be within the size
that is allowed for all other exhibits. Refer to rule number one. (Examples:
drawings, pillows, crafts, etc.) Participants will receive green participant
ribbons for their exhibits in this shop.

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DIVISION – AGRI-BUSINESS STORE

ANIMAL SCIENCE
Lot # 1. Halter/Neck or Lead Rope (must be made or decorated by
the 4-H member)
a. Livestock
b. Horse
c. Small Animal
2. Horse Shoes
Ø Display must be made by 4-H’er
Ø Note: At least 5 types of shoes labeled and mounted on
wood.
Ø Note: Same exhibit cannot be returned in the future.
3. Bits
Ø Display (5 or more) types of bits on wood or pegboard.
Ø Note: Same exhibit cannot be returned in the future
4. Breed Identification Display (at least 10 or more)
Ø Livestock and Other Pets
5. Feed Sample Display (at least 6 items)
6. General Tack Display (excluding saddles)

FIELD CROPS
Lot # 7. Corn
Ø 5 Ears
8. Cotton
Ø 1 stalk (cut off the roots and strip off the leaves)
9. Soybeans
Ø 1 stalk (cut off the roots and strip off leaves)
10. Hay
Ø 1 block (labeled) from conventional bale or equivalent,
wrapped as a package in brown wrapping paper.
PLANT AND SOIL SCIENCE
Lot # 11. Seed Collection
a. 1st year exhibitor—10 different seeds
b. 2nd year exhibitor—20 different seeds
c. 3rd year exhibitor—30 different seeds
* Samples must be labeled.
12. Soil Texture
Ø Samples of different types of soils mounted on a wood
background.
* Samples must be labeled.

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DIVISION – CULINARY ARTS - “Kids in the Kitchen”

BAKING
Lot # 1. Chocolate Chip Cookies
2. Oatmeal Cookies
3. Peanut Butter Cookies
*Note: Use clear plastic bags.

Baked goods may be entered on two dates: October 3 & October 12
Ø Six (6) firm, dry cookies with no filling or frosting.
Ø Displayed on a sturdy paper plate that is slipped into a zipper-sealed
plastic bag. (Do not seal completely; place exhibit label on the outside
of plastic bag.)
Ø All cookies must be freshly baked (made within 2 days of judging).
Ø Must be made from scratch (no mixes or commercial cookie dough).
Ø A recipe should be attached to the underside of the plate in standard
recipe format.

Lot # 4. White Rolls
5. Wheat Rolls
6. Sourdough Rolls
7. White Loaf
8. Wheat Loaf
9. Sourdough Loaf
10. French Bread

Ø Six (6) rolls, or one (1) 5X9" loaf, or one (1) 2X14" French Loaf.
Ø Display bread on a sturdy paper plate, either in a zipper-sealed plastic bag
or clear wrap. (Seal loosely; place exhibit label on outside.)
Ø All bread must be freshly baked (made within 2 days of judging).
Ø Must be made from scratch (no commercial mixes or dough, or bread
machine breads).

RECIPE COLLECTION
Lot # 11. Recipe Box/Binder
Ø Exhibit will be judged on the content and neatness of the
recipe box or binder, not on decorative aspects. Criteria for
a recipe box or binder are as follows:

Ø A sturdy, strong box (cardboard, metal, or wood) or a sturdy 2 or 3 ring
binder.
Ø Dividers for each food division. Suggestions are beverages, breads,
desserts, main dishes, salads, sandwiches, or vegetables. They can be
made of heavyweight paper (such as card stock) or can be purchased.
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Ø Recipes should be typed or written neatly on index cards for the recipe
box.
Ø Recipes should be typed and placed in sheet protectors.
a. 1st year—15 Recipes
b. 2–4 years—25 Recipes
c. 5 years or more—35 Recipes

CANNING
Lot # 12. Canned Fruit (pints)
13. Canned Vegetables (quart)
14. Canned Juice (pint or quart)
15. Canned Preserves (pints)
16. Canned Jams (half pints or pints)
17. Canned Jelly (half pints or pints)
18. Canned Pickles (pints)
19. Canned Relishes (pints)

All canned exhibits must be submitted using the canning Entry Exhibit Form
(available through 4-H). The criteria for canning are as follows:
Ø All canned exhibits must be canned in standard canning jars with two-
piece, sealed lids.
Ø No paraffin should be used on jellies or jams.
Ø Jar lids and bands must be free of rust and should not be bent or dented.
Ø Outside surface of the jar must be clean and free of water deposits or
stickiness.
Ø Recommended canning practices should be used for all exhibits.
Ø Check recommendations for specific head space of each food in Extension
canning publications: Canning Vegetables – Publication No. 1540 or Guide
to Home Canning – Publication No. 1152.
Ø See Page 20 for Canning Entry Form sample

DRYING
Lot # 20. Dried vegetables
21. Dried fruit
Ø including fruit leather
22. Meat Jerky
*These must be exhibited in a pint- or quart-size zipper-sealed bag, and the
bag should be labeled for content and date of drying.

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