DEPARTMENT 15 HOME PRODUCTS (Open Class)

Dept. 14, 15 NECTARINES (Plate of 5) 451.White 452. Yellow PEARS (Plate of 5) 501. Anjou 508. Lecomte 502. Bartlett 509. Seckel 503. Bosc 510. Sheldon 504. Duchess 511. Winter Nellis 505. Gorham 512. Clapp s Favorite 506. Grand Champion 513. Any other variety 507. Keiffer PLUOT (Plate of 5) 601. Flavor Grenade 602. Dapple Dandy 603. Flavor King 604. Other PLUMS (Plate of 5) 651. Abundance 658. Italian Prune 652. Albion 659. Red Egg 653. Blue Damson 610. Santa Rosa 654. Burbank 611. Shiro 655. Elephant Heart 612. Stanley Prune 656. German Prune 613. Yellow Egg 657. Green Gage 614. Any other variety QUINCES (Plate of 5) 701. Apple 703. Orange 702. Champion Class 720 - PERSIMMON (Plate of 5) Class 730 - PAW PAWS (Plate of 5) BERRIES (Plate of 20 specimens) 741. Blackberry 742. Blueberry 743. Current 744. Dewberry 745. Elderberry (2 bunches) 746. Gooseberry 747. Ground Cherry 748. Raspberry, Black 749. Raspberry, red 750. Raspberry, other 751. Strawberry 752. Other GRAPES (Two bunches on plate) 801. Agawam 802. Brighton 809. Delaware 810. Diamond 816. Niagara 817. Ontario 803. Caco Early 804. Captivator 805. Catawba 806. Chessalas 807. Chicken 808. Concord variety 811. Diana 812. Fox 813. Fredonia 814. Moore s Early 815. Muscatel 818. Portland 819. White 820. Worden 821. Any other SECTION 201 EDIBLE NUTS Premiums - $4.00, 3.00, 2.50, 2.00 NUTS (10 on a plate) Note: Nuts must be from last year s growing season 1. Black Walnuts 2. English Walnuts 3. Butternuts 4. Hazelnuts 5. Peanuts 6. Pecans 7. Chestnuts 8. Shag Bark Hickories 9. All other Hickories 10. Any others (Best individual entry of Department 14) All entries in Dept. 14 will be considered for Best of Show Visit our web page at www.kutztownfairgrounds.com DEPARTMENT 15 HOME PRODUCTS (Open Class) Diane L. Kern, Chairperson 610-756-3033 Register all entries by July 31 using the forms on page 42 of this premium book or on the web page. All exhibits are to be brought to the fair Sunday before fair opens 12 noon. to 5:00 P.M. and taken out Sunday at end of fair 10:00 A.M. to 1:00 P.M. Section 101 BAKED PRODUCTS 1. To be judged on flavor, lightness, general appearance and crumb. 2. Pies are to be judged on texture of crust, as well as flavor and consistency of filling. 3. All products will be sold after judging. Class Premiums $4.00, 3.50, 3.00, 2.50 QUICK BREADS 1. Baking Powder Biscuits, 6 pieces 2. Corn Bread, 4 pieces approx. 2 1/2 x 3 3. Muffins, 6 pieces 4. Nut or Fruit Bread YEAST BREADS -1 loaf, approximately 4 x8 x5 in plastic bag 11. Raisin 13. White 12. Rye 14. Whole Wheat ROLLS (6 pieces) 21. Cinnamon (sticky) 25. Parkerhouse 22. Doughnuts 26. Basket of fancy rolls, 23. White at least 3 different shapes 24. Whole Wheat BUTTER CAKES, ICED 31. Chocolate 33. Yellow 35. Any other 32. White 34. Spice CUPCAKES, ICED (Plate of 6) 41. White 43. Chocolate 42. Yellow 44. Other (need not be iced) EGG CAKES, NOT ICED 51. Angel Food 52. Chiffon 53. Sponge 54. Pound Cake and others FUDGE (8 to 10-1 pieces) 61. Chocolate Fudge 62. Light Fudge 63. Any other CANDY - (6-8 pieces) 71. Butter Cream 73. Chocolate coated 72. Brittle 74. Other COOKIES (6 pieces) 81. Dropped 83. Pressed 85. Bar 82. Filled 84. Sliced 86. Rolled PIES, ONE CRUST 91. Fruit 92. Shoo-fly 93. Any other PIES, TWO CRUST 101. Any kind 25

Section 201 BAKING CONTESTS - Diane L. Kern, Chairperson, 610-756-3033 CLASS 1 Premiums BLUE RIBBON APPLE PIE CONTEST $25, 20,15, 10, 5 Sponsored by the PA Dept. of Agriculture, and the PA State Assoc. of County Fairs 1. Open to any Pennsylvania resident. One entry per contestant. Allow yourself to be creative. NOTE!... Entrants may NOT have won 1st place in this BLUE RIBBON APPLE PIE contest at any other fair in 2017. 2. Exhibits must be entered between 9:00 A.M. and 11:00 A.M. on Monday of the fair. 3. Entry is to be a pie that must include at least 60% apples in the filling. It does not need to be a traditional two crusted pie and it can have a variety of fillings. 4. The entire pie must be submitted for judging in a disposable pie pan. Refrigeration is not available at the fair. Entries that require refrigeration after baking must indicate so in the recipe. 5. Pie recipe (filling and crust) must accompany the pie. (See recipe requirements at bottom of page) (First place winner is eligible to enter the 2018 PA Farm Show competition where the premiums are $500, $250, $100, Ribbon, Ribbon) Flavor Filling: Consistency,doneness, moistness, & flavor Crust: color, flavor, texture, doneness Overall appearance Creativity 20 pts. 15 pts. KUTZTOWN FAIR - THRILLS, SQUEALS, AND FERRIS WHEELS DECORATED CAKE CONTEST Sponsored by the KUTZTOWN FAIR ASSOCIATION CLASS 2 Premiums $25, 20,15, 10 1. Entry must be decorated with the KUTZTOWN FAIR - THRILLS, SQUEALS, AND FERRIS WHEELS theme. Be creative! 2. Only one entry per contestant. 3. Exhibits must be entered between 9:00 A.M. and 11:00 A.M. on Monday of the fair. 4. The entry must be submitted for judging on cardboard. Refrigeration is not available at the fair. Flavor Overall appearance Creativity (based on theme) 40 pts. CLASS 3 Premiums $25, 20, 15 2017 HOMEMADE CHOCOLATE CAKE BAKING CONTEST 1. Exhibits must be entered between 9:00 A.M. and 11:00 A.M. on Monday of the fair. 2. Open to any individual who is a Pennsylvania resident. One entry per person. NOTE!... Entrants may NOT have won 1st place in this HOMEMADE CHOCOLATE CAKE contest at any other fair in 2017. 3. Entry must be a Layered Chocolate Cake made from scratch and have frosting made from scratch. (no mixes) 4. Cake recipe must feature chocolate or cocoa as a main ingredient. 5. Refrigeration is not available at the fair. Entries that require refrigeration after baking must indicate so in the recipe. 6. Cake entry must be submitted for judging on cardboard or disposable plate (no doily required). 7. Recipe must be submitted with entry. (See recipe requirements at bottom of page) ( First Place Winner is eligible for the 2018 PA Farm Show Competition where the premiums are $500, $250, $100, Rosette, and Rosette ) Flavor (aroma, taste, good balance of flavorings) Texture (moist and tender crumb, not soggy or dry) Inside Characteristics (even grain, evenly baked, free from air pockets) 20 pts. Outside Characteristics (consistent shape/size/surface, overall appeal) 15 pts. Frosting (taste, texture, even color) * NOTE: Recipes must be submitted, with each entry, printed on one side of 8-1/2 x 11 paper. Recipe must list all ingredients, quantities, and the preparation instructions. Entrants name, age (if age is 18 or less), address, and phone number must be printed on the back side of all pages. PA Preferred product labels must be attached to the recipe of entries in class 4. 26

Class 3 and 4 are sponsored by the PA State Association of County Fairs. Class 4 is co-sponsored by the PA Dept. of Agriculture s PA Preferred program. Look for the blue and yellow PA Preferred logo on ingredient packaging to ensure the product was produced in Pennsylvania. Visit www.papreferred.com to find PA Preferred products by zip code. A list of PA Preferred milk and egg producers can be found at www.facebook.com/papreferred. CLASS 4 2017 PA PREFERRED TM JUNIOR BAKING CONTEST COOKIES, BROWNIES, OR BARS Premiums $20, 15, 10 1. Exhibits must be entered between 9:00 A.M. and 11:00 A.M. Monday of the fair. 2. Exhibitor must be an individual (age 8 thru and including 18 years ONLY ) who is a resident of PA. One entry per person. NOTE!.. Entrants may NOT have won 1st place in this PA Preferred JUNIOR COOKIE, BROWNIE, BAR contest at any other fair in 2017. 3. Entry must be a plate of six (6) cookies, brownies, or bars and must be made from scratch and submitted on a doily-covered cardboard or disposable plate. 4. Cookie, Brownie, or Bar recipe ingredients must include three (3) out of the five (5) following items: a. Grains such as flour or oats. b. Fruit such as peaches, apples, or berries. c. Vegetable such as zucchini or carrots. d. Dairy such as milk, cream or butter. e. Eggs 5. At least one (1) ingredient must be PA Preferred product and must be identified, along with brand name, in the recipe. All package labels from the PA Preferred products used, including the name of the product, must accompany the recipe. 6. Refrigeration is not available at the fair. Entries that require refrigeration after baking must indicate so in the recipe. 7. A recipe must be submitted with the entry. (see recipe requirements at bottom of page 26) ( First Place Winner is eligible for the 2018 PA Farm Show competition where premiums are $500, $250, $100, Rosette, and Rosette.) Flavor (aroma, taste, good balance of flavorings) Texture (appropriate for the type of cookie, brownie, or bar) Inside characteristics (even grain, evenly baked, free from air pockets) 20 pts. Outside characteristics (uniform size, shape, appearance, overall appeal) 15 pts. Creativity (appearance, ingredients, etc.) ANGEL FOOD CAKE CONTEST CLASS 5 Premiums $25, $15, and $10 1. Exhibits must be entered between 9:00 A.M. and 11:00 A.M. Monday of the fair. 2. Open to any Pennsylvania resident. One entry per person. NOTE! - Entrants may NOT have won 1st place in this ANGEL FOOD CAKE contest at any other fair in 2017. 3. Entry must be a cake made from scratch. Pennsylvania produced & packed eggs are requested to be used if possible. Please look for the PEQAP or PA Preferred logo or PA packaging dates on the carton. 4. Cake must be submitted for judging on cardboard (no doily required). 5. Recipe(s) listing the ingredients and the preparation instructions must be submitted with the entry. See recipe requirements at bottom of page 26. 6. Cake may be iced/frosted or filled. 7. Refrigeration is not available at the fair. Entries that require refrigeration after baking must indicate so in the recipe. Flavor (smell, taste, flavoring) Inside characteristics (texture, crunch, lightness) 20 pts. 15 pts. Sponsored by: Overall appearance (surface, size, color) Pennsylvania s Egg Farmers Creativity Pennsylvania State Association of Topping, icing or decoration County Fairs (First place winner is eligible for the 2018 Farm Show competition where prizes are $500, $250, and $100) (Best individual entry of Section 101 and 201) All entries in Section 101 and 201 will be considered for Best of Show 27

Section 401 CANNED OR DRIED PRODUCTS Rules 1. Canned foods to be judged on quality, general appearance and container. 2. Use standard mason-type, clear quart/pint glass jars for preserving \ exhibiting fruits, vegetables and meats. 3. Use two-piece self-sealing lids (flat discs and metal screw bands) for sealing all jars of food. 4. Metal screw bands may be loosely applied while transporting jars to and from fairs to prevent damage; however screw bands MUST BE REMOVED from jars before exhibiting entries except in class 501 thru 802. 5. All food not in standard jars or not sealed with self-sealing lids will be disqualified by the judge. 6. Paraffin seals are not permitted. Class Premiums $3.50, 3.00, 2.50, 2.00 Classes 120,121,222,223 Premiums $5.00, 4.00, 3.00,2.00 CANNED FRUITS - 1 quart jar 101. Apples 113. Peaches 102. Applesauce 103. Apricots 104. Blackberries 105. Blueberries or Huckleberries 106. Cherries - dark with pits 107. Cherries - red, sour, pitted 108. Cherries - red, with pits 109. Cherries - white, with pits 110. Cherries - white, pitted 111. Elderberries 112. Grape 114. Pears 115. Plums 116. Raspberries, black 117. Raspberries, red 118. Rhubarb 119. Other varieties 120. Group of 3 canned fruits (Qt. or Pt. jars) (Screw bands must be removed) 121. Decorative/creative display of 3 canned fruits. (Qt. or Pt. jars) (screw bands may remain on) CANNED VEGETABLES - 1 quart jar 201. Asparagus 202. Beans, green 203. Beans, lima 204. Beans, Yellow 205. Beet Tops 206. Beets 207. Carrots 208. Cauliflower 209. Corn 210. Dandelion 211. Endive 212. Mixed Vegetables 213. Peas 214. Pumpkin 215. Sauerkraut 216. Spinach 217. Succotash 218. Swiss Chard 219. Tomatoes 220. Vegetable Soup 221. Other variety 222. Group of 3 canned veggies (Qt. or Pt. Jars) (screw bands must be removed) 223. Decorative/creative display of 3 canned veggies. (Qt. or Pt. jars) (screw bands may remain on) PICKLES AND RELISHES - to be judged on size, uniformity, clearness, color, and arrangement. 301. Beans 302. Beets, Whole 303. Beets, Sliced 304. Cauliflower 305. Chow-chow 306. Cranberry 307. Cucumber, Bread & Butter 308. Cucumber, Dill 309. Cucumber, Sour 310. Cucumber, Sweet 311. Onions 312. Peppers 313. Piccalili 314. Relish, Corn 315. Relish, Pepper 316. Relish, Miscellaneous 317. Salsa 318. Sauce, Catsup 319. Sauce, Chili 320. Sauce, Spaghetti 321. Miscellaneous 28 SPICED FRUITS 401. Apples 405. Peaches 402. Cantaloupes 406. Pears 403. Cherries 407. Quince 404. Crab apples 408. Watermelon DRIED FRUITS AND VEGETABLES 501. Dried Apples (Any Variety) 502. Dried Beans (Any Variety) 503. Dried Corn (Any Variety) 504. Any other not listed above JUICES-to be judged on color and clarity 601. Apple 603. Tomato 602. Grape 604. Other VINEGAR 701. Blackberry 703. Raspberry 702. Cider 704. Other SYRUP 801. Fruit 802. Other Section 501 BUTTERS, HONEY SPREADS, JAMS, JELLIES, MARMALADES AND PRESERVES One standard jelly glass with removable lid. Judged on appearance, flavor, consistency and neatness of package. Screw band MUST remain on jars in this category. Any entries having been opened at other fairs will be disqualified. DESCRIPTION OF PRODUCTS Butters - made by cooking fruit pulp and sugar. thick, smooth texture, somewhat like the dairy product, butter Jams - made from crushed or ground whole fruit rather than strained fruit juice. Jam is usually softer than jelly. Jellies - made from fruit juice without any pieces of fruit, clear, shimmering, quite firm, yet quivery. Marmalades - a jelly with pieces of fruit suspended in it. Citrus fruits are frequently used for marmalades. Preserves - thick syrup containing whole fruits or large fruit pieces. Conserves - a jam made of a mixture of fruits, and it often contains nuts and raisins. At least one citrus fruit is usually used in the conserve fruit mix. Class Premiums 3.50, 3.00, 2.50, 2.00 (except 315,416 They are $5.00, 4.00, 3.00, 2.00) BUTTERS 101. Apple 107. Pear 102. Apricot 108. Plum 103. Cherry 109. Quince 104. Grape 110. Tomato 105. Orange 111. Any other 106. Peach HONEY SPREADS 201. Apple 204. Quince 202. Pear 205. Any Other 203. Pineapple

,17 JAMS 301. Apricot 302. Blackberry 303. Blueberry 304. Cherry 305. Currant 306. Elderberry 307. Grape 308. Peach 309. Plum 310. Raspberry, Black 311. Raspberry, red 312. Rhubarb 313. Strawberry 314. Any other 315. Display of 3 varieties JELLIES 401. Apple 409. Huckleberry 402. Blackberry 410. Peach 403. Cherry 411. Plum 404. Crab apple 412. Quince 405. Currant 413. Raspberry, black 406. Elderberry 414. Raspberry, red 407. Gooseberry 415. Any other 408. Grape 416. Display of 3 varieties MARMALADES 501. Apricot 506. Pear 502. Grape 507. Pineapple 503. Grapefruit 508. Plum 504. Orange 508. Tomato, yellow 505. Peach 509. Any other PRESERVES AND CONSERVES 601. Apricot 607. Plum 602. Blueberry 608. Quince 603. Cherry 609. Strawberry 604. Peach 610. Tomato 605. Pear 611. Any other 606. Pineapple (Best individual entry of Section 401 & 501) All entries in Sect. 401 & 501 will be considered for Best of Show DEPARTMENT 17 FLORAL AND LANDSCAPE EXHIBITS (Open Class) Diane L. Kern, Chairperson 610-756-3033 Register all entries by July 31 using the forms on page 42 of this premium book or on the web page. FLORAL EXHIBITS All exhibits are to be brought to the fair Sunday, before fair opens 12 noon to 5:00 P.M. and taken out Sunday at end of fair 10:00 A.M. to 1:00 P.M. 1. The management will not undertake to return exhibits or be responsible for the return of exhibits. Baskets or containers must be supplied by exhibitor and will be given every possible care, but the management assumes no responsibility for their safety. 2. All entries must be grown by exhibitor. 3. One entry per variety. Class Premiums $4.00, 3.00, 2.50, 2.00 Section 101 FLOWERING HOUSE PLANTS 1. African Violets, Single-any color 2. African Violets, Double-any color 3. Wax Begonias, Single, any color 4. Wax Begonias, Double, any color 5. Dragon Wing Begonias 6. Begonias, Tuberous-rooted in bloom, Single 7. Begonias, Tuberous-rooted in bloom, Double Section 201 FOLIAGE HOUSE PLANTS 1. Begonias 2. Cacti, Christmas 3. Cacti, Prickly 4. Citrus 5. Coleus 6. Episcia 7. Ferns 8. Geranium 9. Impatiens-single-any color 10. Impatiens-double-any color Section 301 SPECIMEN FLOWERS - ANNUALS 1. Exhibits in this division must be cut flowers grown by the exhibitor and must conform to the number of blooms, spikes or stems specified in each class. 2. The uniformity of height, color or size is an important factor in evaluating entries. 3. Flowers in each entry must be of one color and variety unless otherwise stated. 1. Ageratum - Blue, 5 stems 2. Ageratum - Red, 5 stems 3. Ageratum - White, 5 stems 4. Aster - 5 blms 5. Calendula - 5 blms 6. Celosia, Crested - 5 blms 7. Celosia, Plumosia -5 blms 8. Cosmos-5 blms 9. Dahlias, Cactus -1 blm 10. Dahlias, Decorative -1 blm 11. Dahlias, Giant->4 D,1 blm 12. Gaillardia -5 blms 13. Gladiolus -3 spikes (Marigolds, Tall-5 blms) 14. Marigolds,Tall,Orange 15. Marigolds, Tall, Yellow 16. Marigolds, Tall, White (Marigolds, Dwarf-5 blms) 17. Marigolds, Dwarf, Orange 11. Orchid 12. Philodendron 13. Pothos 14. Potted Ivy 15. Succulents 16. Any other plant 17. Dish Garden or foliage specimen, consisting of 3 or more specimens in a container. 18. Terrariums 18. Marigolds, Dwarf, Yellow 19. Marigolds, Dwarf, Bi-color 20. Pansies 21. Petunias, Single -5 blms 22. Petunias, Double -5 blms 23. Salvia, Red - 5 blms 24. Salvia, Blue - 5 blms 25. Salvia, Other color - 5 blms 26. Scabiosa -5 blms 27. Snapdragons -5 blms 28. Strawflowers -5 blms 29. Sunflower, Yellow - 1 blm 30. Sunflower, Dark - 1 blm 31. Zinnias,Pompom -3 blms 32. Zinnias,Medium -3 blms 33. Zinnias,Giant -3 blms 34. Zinnias,Cactus -3 blms 35. Annual, Any Other -3 blms Class Premiums $5.00, 4.00, 3.00, 2.50 (36-38 Miniature arrangement- not to exceed 6 ht.) 36. Mini Wild Flowers 37. Mini Domestic 38. Mini Dried materials (39-41 Basket or container arrangements not to exceed 15 x 15 ) 39. Wild Flowers 40. Domestic - annuals and/or perennials 41. Dried materials 29