DOCSLIB.ORG

Kings County 4-H Fair

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kings County 4-H Fair Kings County 4-H Fair April 3-5, 2014 Kings County Fairgrounds California 4-H Uniform Contest Proposals Due April 18, 2014 If you have always complained about the uniform, now is your chance to have a voice in changing it! The State 4-H Incentives and Recognition Advisory Committee is facilitating the process to adopt a new uniform. It is important that the new uniform maintains 4-H tradition but is an updated, comfortable, and easy uniform for to- day’s youth. The new uniform should make 4-Hers recognizable and continue to allow 4-Hers to exhibit their recognition pins and emblems. The uniform must meet the needs of certain projects such as some animal projects require boots, long pants and/or long sleeves. Uniforms should also be affordable for all members. More information on the Uniform Contest and how to submit pro- posals can be found on the Kings County 4-H website at: http:// cekings.ucanr.edu/Kings_County_4-H_Program/. Voting will begin at State Field Day, May 31, 2014 and will end on June 15, 2014. Voting will be by survey in the 4-H Online Record Book (ORB). You can vote by logging into your ORB page any time between May 31 and June 15. Questions regarding the contest can be directed to the State 4-H Office at [email protected]. FAIR MANAGEMENT Awards Chair – Kathy Sargent Facilities Manager – David Lafferty Indoor Exhibits Manager – Lil Draxler Livestock Exhibits Manager – Gay Hooper Night Security – Mark Avila In accordance with the Kings Fair contract, Kings County 4-H is obligated to follow the rules set forth in the agreement. 2 TABLE OF CONTENTS CALIFORNIA 4-H UNIFORM CONTEST 2 FAIR MANAGEMENT 2 TABLE OF CONTENTS 3 FAIR PROGRAM SCHEDULE 4-5 PRIMARY MEMBERS 5 DEPARTMENTS & CHAIR PERSONS 6 LIVESTOCK GENERAL RULES 7-8 LIVESTOCK SHOWMANSHIP 9 ROUND ROBIN POLICIES 10 ORDER OF SHOWING LIVESTOCK 11 BEEF 12 DAIRY 13 SWINE 14 SHEEP 15 GOATS 16 RABBIT AND CAVY 17 POULTRY 18 INDOOR EXHIBITS-GENERAL RULES 19 BEGINNING 4-H 20 CLOTHING & TEXTILES 21 QUILTING 21 HOME ARTS AND CRAFTS 22 SCRAPBOOKING 22 FOODS & NUTRITION 23 FOOD PRESERVATION 23 CAKE DECORATING 23 DAIRY FOODS 24 PLACE SETTING & MENU CLASS 24 PHOTOGRAPHY 25 GENERAL PROJECTS 26 DOG SHOW—March 29, 2014 27 SHOOTING SPORTS-RIFLE MATCH— To be announced 28-31 3 4-H FAIR PROGRAM SCHEDULE Friday, March 14, 2014 - Entry forms for all livestock exhibits including dogs due to UCCE office. THURSDAY, April 3 Time Activity 12:00 noon Hansen Building opens for club table decorating. Each club will be given 2 tables to display their indoor exhibits. 3:30 – 6:30 pm Judging of all Indoor Exhibits. Members should be pre- sent for judging. Members will present their projects to the judge in person. If a member cannot be present, items will be held and judged at the end. Presence of the member is highly encouraged. FRIDAY, April 4 3:00 – 7:00 pm Take all animal exhibits to fairgrounds and weigh in. *Only lactating dairy cows may come on Saturday. 3:00 – 5:00 pm Beef and meat goat weigh-in (SCALES CLOSE @ 5 PM SHARP FOR BEEF AND MEAT GOATS) 4:00 pm Dairy Replacement Inspection and Dairy Yearling Inspec- tion *(4-H MEMBERS DO NOT HAVE TO WEAR THEIR UNIFORMS FOR INSPECTION) 4:00-7:00 pm Indoor Exhibit Building open for viewing of exhibits 4:30 pm Poultry check-in 5:00 - 7:00 pm Sheep and Swine Weigh-in (SCALES CLOSE @ 7 PM SHARP FOR SHEEP AND SWINE) 5:00 pm Poultry Show 5:30 pm Rabbit and Cavy Show 7:00 pm Market Goat Show 7:00 pm Beef Show 7:00—8:00 pm Early release of Indoor Exhibits 7:30 pm Dairy/Pygmy Goat Show (will begin immediately following Market Goats) 10:00 pm Animals shown on Friday may be released after their show, except for showmanship winners for Round Robin. Stalls must be cleaned before exhibitors leave. 10:30 pm Fairgrounds close – Gates are locked at 10:30 pm. Please leave fairgrounds so attendant can secure barn area for the night. Exhibitors will be asked to leave. Gate will reopen Saturday at 6:00 am. 4 SATURDAY, April 5 Before 8:00 am Lactating dairy cows may be brought to the fair grounds 7:00 – 9:00 am Final grooming of animals in show barns 8:00 am Dairy Show 8:00 am Swine Show 10:00 am Sheep Show 10:00 am-12 noon Indoor Exhibit Building open for release of entries 11:30 am Small Animal Round Robin in first available show ring (rabbits/cavies, dogs, pygmy goats and poultry) 1:00 pm Large Animal Round Robin Showmanship followed by Awards Presentation After Awards Check out for all livestock exhibits & clean-up Show times may vary due to number of entries. PRIMARY MEMBERS Primary Members – Must be 5 years old or in kindergarten by De- cember 31 of the program year. Youth enrolling or turning nine after December 31 must participate as a Primary Member until the end of the program year. Primary members may not enroll in large animal livestock projects and shooting sports. Approved primary member animal projects are dogs, rabbits, rats, cats, poultry, cavies , mice, embryology, bees, entomolo- gy, marine science, pygmy & Nigerian dwarf goats and therapeutic animal projects. Primary 4-H members may participate in 4-H activities at the club level as well as exhibiting entries at the 4-H Fair. Fairs are open to primary members for exhibit only. Primary members will be given positive feedback on what they did well and given suggestions on how to im- prove their work. Primary Members are not to be put in competitive situations in the 4-H program and will receive participation recognition only. Primary members may display their indoor exhibits on their club table. Please use pink entry form for Primary members. 5 DEPARTMENTS AND CHAIRPERSONS LIVESTOCK DIVISIONS PROJECT CHAIRS COMMITTEE Beef Gay Hooper Marshall Kling David Lafferty Lauren Pepe Sheep Beth Sequeira Evie Starich & Natalie Starich Swine Jerry & Stephanie Paige Clarke, Riley Jacobs Jones Steven Allison & Kennedy Baker Dairy Sue Lafferty Macey Pearson & Hayden Loretta Toledo Costa Goat-Meat/Dairy/Pygmy Angela Loogman Rabbit/Cavies Kathy Lugo Poultry Janice Barry Shelby Currie, Riley Cunning & Reid Jacobs Round Robin – Kelley Brown Large animal Round Robin – Small animal INDOOR EXHIBITS - HOME ECONOMICS & GENERAL Home Economics Gigi Olson Ashley Olson General and Photography Michelle White Stacey Daniel Entry Table OTHER Dog Show Pam & Steve Smith (Countywide 4-H) Shooting Sports - Rifle Dennis Wilhelm Shooting Sports – Archery Stan Barry CONCESSION STAND IN THE DAIRY BARN/PAVILION 6 LIVESTOCK GENERAL RULES PROCEDURES Entry Card All Dairy Cattle, Goat, Livestock, Dog, and Rabbit/Cavy entries are due on March 14, 2014 to the UCCE office. There is no limit to the number of animals an exhibitor may enter. AWARDS American System of Judging Livestock exhibits are judged in accordance with the American System. In this system, each exhibit is judged not only on its own merit, but in comparison to other exhibits in the class. Awards given may be 1st place through 10th place, depending on the number of exhibits in the class. No awards are normally given past 10th place. First Place may advance to higher levels of recognition. Best Livestock Exhibitor Awards Beef, Sheep, Swine, Dairy, Beef Market Calves, Goats and Market Goats: An award will be presented to the exhibitor whom the JUDGES deem has the best exhibit in each of the species. The awards will be based upon the quality of the animal(s) shown, neatness and cleanliness of the exhibit. If, in the opinion of the judge, there is no exhibit representative of the above qualifications, there will be no award given. Best Livestock Awards In the Rabbit/Cavy and Poultry Divisions: Best of Show and Reserve Best of Show will be awarded. In Beef, Beef Market Calves, Dairy, Sheep, Swine, Dairy /Pygmy Goat, and Market Goat: Grand and Reserve Champions will be selected. In Breeding classes, a Champion female and Champion male will be selected. Liability for Loss The Kings District Fair and the Kings County 4-H Club Council do not assume responsibility for protecting exhibits or visitors from loss or injury. Exhibit Removal Animals shown on Friday may be released that evening at 10:00 p.m., except for Round Robin winners. Livestock will be released after Round Robin and awards have been completed on Saturday. Stalls must be cleaned before animals and exhibitors leave. 7 LIVESTOCK GENERAL RULES Expenses To save on expenses, please use only the lights and heat when necessary. Bedding for Animals No bedding will be provided. Exhibitors will need to provide their own shavings (no straw) and clean all stalls and pens before taking animals home on Friday or Saturday. Shavings will be available for purchase at the Kings Fairgrounds. Exhibits from School Animals raised at school as part of a school project may not be exhibited in the 4-H Fair. 4-H Uniform Ownership or use of the 4-H uniform is not a requirement for participation in 4-H. *Coaching exhibitors from ringside is not permitted. Those who do not comply will be asked to leave the ring area. **If a barn area is roped off, please do not use that area unless you have approval from the project chairs of that species. This will be enforced by the Facilities Manager. NOTICE Clean your pens and stalls before leaving the fairgrounds. Put soiled shavings in the designated soiled bedding disposal area.
Load more

Recommended publications
  • Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R
    The original documents are located in Box 13, folder “4/4-5/76 - Wisconsin” of the Betty Ford White House Papers, 1973-1977 at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Betty Ford donated to the United States of America her copyrights in all of her unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. THE WHITE HOUSE WASHINGTON April 2, 1976 MEMORANDUM FOR: MRS. FORD VIA: RED CAVANEY FROM: PETER SORUM SUBJECT: YOUR VISIT TO WISCONSIN Sunday & Monday, April 4-5, 1976 Attached at TAB A is the Proposed Schedule for the subject event. APPROVE DISAPPROVE BACKGROUND Your trip to Wisconsin is essentially a campaign tour which begins with an airport greeting from the Grand Rapids Friends of the First Family. At the Edgewater Hotel, you will present plaques to Madison area participants in the 1976 Winter Olympics at ceremonies sponsored by the Greater Madison Chamber of Commerce and attend a brief, private reception for Wisconsin PFC Leadership. On Monday you will fly to Milwaukee to visit Marquette University Campus and see a Chapel built in the 15th Century that was moved, brick by brick from France to the Campus.
    [Show full text]
  • Livestock Department Premium Book
    State of Illinois JB Pritzker, Governor Department of Agriculture Jerry Costello II, Director 2021 Illinois State Fair Livestock Department Premium Book DIVISION I LIVESTOCK DEPARTMENT PREMIUM BOOK OF THE 168th YEAR OF ILLINOIS STATE FAIR AUGUST 12-22, 2021 DIVISION I - LIVESTOCK DEPARTMENT PREMIUM BOOK DIVISION II - GENERAL PREMIUM BOOK DIVISION III - GENERAL 4-H PROJECTS DIVISION IV - NON-SOCIETY HORSE SHOWS PREMIUM BOOK DIVISION V - SOCIETY HORSE SHOW PREMIUM BOOK DIVISION VI - SPECIAL EVENTS PREMIUM BOOK JB PRITZKER GOVERNOR JERRY COSTELLO II DIRECTOR KEVIN GORDON MANAGER Printed by Authority of the State of Illinois #21-269/05-25/400 copies 1 Welcome to the 2021 Illinois Sta te Fa ir! Whether you’re joining us in Springfield or in Du Quoin, our state fairs bring together residents and visitors alike, to celebrate all that Illinois has to offer when we stand together – an all-the- more important mission this year. Illinois’ proud agricultural tradition has long been the force that drives our state forward, and the last 18 months have been no different. In March of 2020, when the world seemed to come to a halt, our state’s number one industry kept right on going. After all, there were still crops and animals to care for, deliveries to make, and people to feed. So, even in the face of a global pandemic, Illinois’ farmers, small businesses and commodity groups all came together to keep our food chain secure, a true testament to the vibrancy of the sector. And because no industry was immune to the pains of the last year, the Pritzker administration directed $5 million to help with livestock losses and other costs through our Business Interruption Grant program.
    [Show full text]
  • Circular No. 81 - Beef Slaughtering, Cutting, and Curing
    Utah State University DigitalCommons@USU UAES Circulars Agricultural Experiment Station 11-1929 Circular No. 81 - Beef Slaughtering, Cutting, and Curing Harry H. Smith Follow this and additional works at: https://digitalcommons.usu.edu/uaes_circulars Part of the Agricultural Science Commons Recommended Citation Smith, Harry H., "Circular No. 81 - Beef Slaughtering, Cutting, and Curing" (1929). UAES Circulars. Paper 69. https://digitalcommons.usu.edu/uaes_circulars/69 This Full Issue is brought to you for free and open access by the Agricultural Experiment Station at DigitalCommons@USU. It has been accepted for inclusion in UAES Circulars by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. CIRCULAR 81 NOVEMBER, 1929 Beef Slaughtering, Cutting, and Curing HARRY H. SMITH "This is the meat I would eat were I going to do battle with any mortal foe."-William M. Thackeray (Courtesy, Aberdeen-Angus Association) Agricultural Experiment Station Utah State Agricultural College LOGAN, UTAH BEEF SLAUGHTERING, CUTTING, AND CURING HARRY H. SMITH "S ome hae meat and canna eat And some w ould eat that want it, But we hae meat, and we can eat Sae let the Lord be thankit." -Burns. CONTENTS Page Characteristics of Good Meat------------ ----- --- ---- ------- --- --------- ------- ----- 2 Tools and Equipment -- ------------- --- ------- --- -------- --- -- -- ------------------------- 4 Selection of the Animal ----------- -- --------------------------------------------------- 5 Cnre of Animal Before
    [Show full text]
  • Big Plates Graze Big Buns Noshnosh Graze Big Buns Big Plates
    AHI POKE TOSTADAS* / 13.5 FRIED PICKLES / 10 JALAPENO-ONION ESCABECHE,TOMATILLO RELISH, DILL CHIPS & HERB-CAPER MAYO & AVOCADO AIOLI ARTICHOKE ‘GUAC’ / 10 BEER-BRINED BUFFALO WINGS / 12 HUMMUS, ARTICHOKES, OLIVES, & PIQUILLO PEPPERS TOSSED IN BUFFALO SAUCE W/ BLEU CHEESE DIP W/ TORTILLA CHIPS ‘PHILLY’ EGG ROLLS / 12 ‘BLOODY MARY’ SHRIMP / 15 PHILLY CHEESE STEAK, CARAMELIZED ONION, & UDDER SAUCE CHILLED PRAWNS W/ SPICED BLOODY MARY COCKTAIL SAUCE BUFFALO CHICKEN DIP / 12 AHI SLIDERS* / 14 CHICKEN BREAST, RANCH, HOT SAUCE, TORTILLA CHIPS, SEARED TUNA, ASIAN SLAW, MARINATED CUCUMBER, & CHILI MAYO NOSH & BLEU CHEESE NOSH BUTTERMILK ONION RINGS / 9 KOREAN ‘BULGOGI’ QUESADILLA / 12 CHIPOTLE RANCH MARINATED STEAK, KIMCHI, ASADERO CHEESE, CHILI AIOLI, & KALBI GLAZE POUTINE / 10 FRENCH FRIES, CHEESE CURDS, SHREDDED SHORT RIB, TRUFFLE LOBSTER ‘MAC N CHEESE’ / 14.5 & STOUT GRAVY ADD FRIED EGG / 1.5 CREAMY TALLEGIO-MASCARPONE SAUCE W/ MAINE LOBSTER & BLACK TRUFFLE GREENER PASTURES* / 9 HOUSE GREENS W/ TOMATO, CUCUMBER, SHAVED CARROT, & AVOCADO TOSSED IN BALSAMIC VINAIGRETTE ‘HAIL’ CAESAR* / 11 ROMAINE HEARTS TOSSED IN A GARLIC-PARMESAN DRESSING, RUSTIC CROUTONS, & SHAVED PARMESAN CHEESE THAI STEAK SALAD / 16 GRILLED NY STRIP, TOMATO, CUCUMBER, RED ONION, GREEN PAPAYA, ROMAINE, MINT, CILANTRO, ROASTED PEANUTS, & SWEET-CHILI VINAIGRETTE FARMHOUSE COBB / 14 GREENS TOSSED W/ ROASTED CHICKEN, BLEU CHEESE, BACON, AVOCADO, TOMATO, CUCUMBER, HARD COOKED EGG, & CITRUS DRESSING CHARRED RADICCHIO SALAD / 12 ENDIVE, AGED GOAT CHEESE, HERBED CROUTONS, & LEMON
    [Show full text]
  • 2018 Fairbook Lafayette County.Pdf
    IMPORTANT INFORMATION NEW Changes from Last Year Please read the sections of the fairbook specific to your needs to ensure nothing was missed. 1.) Swine: - NO swine will be allowed off trailers until all health papers have been checked. Penalty for swine arriving at a time not specified in the fair book – WILL NOT GO THROUGH THE AUCTION, will be sent directly to market. - Early Check-In Tuesday 6-8 p.m. Weigh-in 10:00 -1:30 p.m (Check in 7a.m.- 1:30p.m.) – Wednesday - Swine will not do the “Top 5” sale order (as listed for beef and sheep). - Will be a TERMINAL SHOW. No pigs, Champion or Not, go home. - Regular Health Papers (On the farm within 30 days before the show – no signs of disease) will be required for all swine. 2.) Beef - Added to the information already there: NO PUMPING AND/OR DRENCHING. ALL ANIMALS WILL STAY IN THE BARN – NO ANIMALS WILL BE TAKEN TO TRAILERS. - Eliminated “Pair of Steers” - Weigh-in 12:00 p.m. – 3:00 p.m. Thursday – In Place 3:00 p.m. Thursday. Breeding stock needs to be checked in by this time, as well. 3.) Sheep: - Commercial (Crossbred) ewes and rams are called wether type, and are shown by weight and are not eligible for bred & owned. 4.) Poultry: - Please read multiple health regulations, general rules and changes for Poultry Classes L-Q within that department of the fairbook. - Poultry & rabbit: Check in isTuesday from 5-8p.m. 5.) Rabbits: - Please read general rules changes for rabbits within that department of the fairbook.
    [Show full text]
  • BEEF Corn Finished Beef from Cyclone Trace Cattle Co., Clarion, IA Do Our Retail Prices S
    FEATURED THIS WEEK IN THE FRESH CASE: BEEF Corn Finished Beef from Cyclone Trace Cattle Co., Clarion, IA Do our retail prices seem PORK Bacon & Sausages Crafted from Crooked Gap Farm Pork, Knoxville, IA high to you? Consider selecting a 'Bundles' worth BEEF PORK of meat from our fresh case T-Bone Steaks, $17.16 / lb Artisan Bacons (Variety), $12.43 / lb or freezer and take advantage Porterhouse Steaks, $17.16 / lb Breakfast 'Burrito' Sausage, $8.58 / lb of harvest pricing. Boneless Ribeye Steaks, $18.66 / lb Bratwurst, $8.58 / lb Ranch Steaks, $14.76 / lb A Bundle includes: Denver Steaks, $14.76 / lb 5-6 lbs of Steak or Chops Ground Beef, $7.50 / lb 5-6 lbs of Ground 1/4 lb Ground Beef Patties, $7.95 / lb 1 meaty soup bone or hock All Beef Frankfurters, $9.40 / lb Current Harvest Pricing: Freezer Selections BEEF, $7.20 / lb The bulk of our freezer selection includes bundles, priced using 'Harvest' pricing. PORK, $6.71 / lb Our current bundle offerings are listed at the end of this document. Call to reserve the one LAMB, $15.39 / LB perfect for you! The following items are available in our freezer, outside of bundles. BEEF (Corn Finished) PORK LAMB Ground, $7.50 / lb Breakfast Sausage Links, $8.08 / lb Ground, $16.03 / lb Bacon, Cheddar, Jalapeno Beef Patties, 1/2 lb., $7.95 / lb Breakfast Sausage Patties, $8.08 / lb 2 oz. Beef Slider Patties, $7.95 / lb Chorizo, Seasoned Ground Pork, $7.43 / lb Beef Bacon, $8.95 / lb Hot Italian, Seasoned Ground Pork, $7.43 / lb Marinated Beef Fajita Strips, $8.46 / lb Sweet Italian, Seasoned Ground Pork,
    [Show full text]
  • Snacks Sides Simple Plates Tacos Traditional Q Sandwiches Salads New Q Dining with Friends
    SNACKS NEW Q MARTA’S FRESH TORTILLAS, CAMP BREAD 4 BULGOGI SALMON TACOS, CHIPOTLE AIOLI, 14 & PIT MASTER FAT PEPITA SLAW, COTIJA & LIME SMOKED TEXAS PEANUTS, CHILI SALT 5 BOWL OF RAMEN NOODLES, BONE BROTH, PORK AND BEEF RIB MEAT, CHILIES 15 CRISPY POTATOES, SMOKED GARLIC AIOLI 7 & A QUAIL EGG CRISPY BRUSSELS SPROUTS, 11 GRILLED PEI MUSSELS, GRILLED BREAD, 18 FERMENTED LIME VINAIGRETTE BASIL-CHARDONNAY CREAM SMOKED HUMMUS, PIT MASTER FAT, CAMP BREAD 8 & TORTILLA CHIPS TACOS SMOKED WHITEFISH DIP, FRESH TORTILLA CHIPS 9 BULGOGI BEEF, HOUSE KIMCHI 11 SMOKED SALT AND PEPPER CAULIFLOWER 9 BOURBON & COKE PORK "BÁNH MÌ", 9 OLIVE OIL GRILLED BREAD, AVOCADO, 9 PICKLED CHILIS, COTIJA & LIME GRILLED CORN, COTIJA TODAY’S ANIMAL, FRESH SALSAS, COTIJA MKT GRILLED SPRING PEAS, GRILLED LEMON 7 & LIME SMOKED GAME HEN, RANCHERO, CHEDDAR, 11 CRISPY SKIN SIMPLE PLATES BRISKET STUFFED PIQUILLO PEPPERS, 9 BONE BROTH & COTIJA TODAY’S SAUSAGE, HOUSE MUSTARD MKT & PICKLES PORK AND BEEF RIB MEAT TAMALES, 9 SPICY TOMATILLO CREMA SALADS SPRING PEAS, WATERCRESS, MINT, RICOTTA, 10 DINING WITH FRIENDS SMOKED PECANS, WHITE BALSAMIC VINAIGRETTE 16 HOUR-SMOKED BEEF SHIN, FRESH RICOTTA, 85 SMOKED OIL, BORRACHO BEANS, 3 KALE SALAD 3 KALE SALAD, CELERY GREENS, GUANCIALE, 9.5 SMOKED PEPITA, MANCHEGO OPEN FIRE PAELLA OF MUSSELS, CLAMS, SHRIMP, 75 RABBIT-RATTLESNAKE SAUSAGE, GAME BIRD, WATERMELON, SORREL, ROCKETTE GOATS MILK 10.5 SMOKED GARLIC AIOLI CHEESE, SMOKED ALMONDS, CHARRED LEMON VINAIGRETTE TEXAS TRINITY: SAUSAGE OF THE DAY, PORK RIBS, 88 BEEF BRISKET, SWEET & SPICY
    [Show full text]
  • Family Thrift Stop by and Visit 110 Myers Street • Livingston, TN 931-823-6406 the Overton County Fair Mon - Sat 8:00 A.M
    ABSOLUTELY No Pets allowed on Fair Grounds, except for service animals, contestants in pet shows or classes where working animals are needed! Family Thrift Stop by and visit 110 Myers Street • Livingston, TN 931-823-6406 The Overton County Fair Mon - Sat 8:00 a.m. - 5:00 p.m. Country Store Rugs, New & Used Clothes & Household Items [email protected] • www.thefamilythrift.com History, Cemetery, Census Book for sale. Home-Baked goods, Cold bottled water & drinks and handmade crafts. THE OFFICER Operated by the volunteers of the LAW OFFICE Overton County Historical Society (OCHS) All proceeds will go to the Overton County Historical Society, 109 SOUTH COURT SQUARE thank you for your support. Located under the south end of the grandstands LIVINGSTON, TENNESSEE 38570-0636 Overton County Historical Society (OCHS) 931-823-5657 P.O. Box 753 Livingston, Tennessee 38570 JOHN R. OFFICER, Attorney Watch for Nightly Specials! WebbJULIE E. OFFICER, Attorney 116 1 This Fair Book is dedicated to Class X BOY SCOUT Ronda Parker & Libby Harris Premiums Offered: $99.00 PRIZES: $5.00 $3.00 $2.00 $1.00 Purpose: To promote Boy Scouts of America in Overton County Exhibits will be judged on the following: Education and Promotional Value 40 percent Originality of Display 20 percent Attractiveness and Neatness 40 percent Derby projects will be judged on appearance and design Rules: 1. Project should have been made for a scouting project, achievement or activity badge in appropriate category and completed since last fair. 2. Can be wood, leather, paper photo project, etc. 3. Should be labeled as to what Achievement or Activity Badge was earned.
    [Show full text]
  • Howtogety Thebestfrom Otll?
    ‘, . Howtoget thebestfromYOtll? Oven Useand Careof Smemaker” .& modelJVM64 Featuresof youroven Howto use the AUTOCOOKfature D12 Howto use the A~O ROASTfature D14 Howto use the AUTODEFROSI’fmture 1)16 Ovenshelfguide p30 Savetimeandmoney. Beforeyoucallfor semke, use the Problemsolver P33 Your Direct Line to General Electric The GE Answer CenteF800.626.2000 GE NE RAL@EIECTRIC Help Us PRECAUTIONS Help You. ~ TO AVOID POSSIBLE Read this book cafiefully Be sure your Microwave H will help you operate and ain- Oven is registered. EXPOSLJRE TO tain your new Microwave Ov n Itis important that we, the manu- j EXCESSIVE properly. facturer, know the location of your Microwave Oven should a need MICROWAVE Keep it handy for answers to our occur for adjustments. questions. ~ ENERGY Your supplier is responsible for If you don’t understand some hing registering you as the owner. or need more help. \ Please check with your supplier to (a) Do Not Attempt to operate this Call, toll free: be sure he has done so: also send oven with the door open since open in your Consumer Product Owner- The GE Answer Center’” ~ door operation can result in harmful ship Registration Card. If you move, exposure to microwave energy. It is 800.626.2000 or if you are not the original pur- important not to defeat or tamper consumer information service chaser please write to us, stating with the safety interlocks. or write: (include your phone model and serial numbers. This number); appliance must be registered. (b) Do Not Place any object between the oven front face and the Consumer Affairs Please be certain that it is.
    [Show full text]
  • Product List
    PRODUCT LIST AS OF APRIL 2021 CUSTOM CUT & BEEF PRICE PORK PRICE PRICE DUSTY RIDGE BEEF PRICE WRAP BEEF Beef Ring $6.99/lb Pork Sausage EZ Peel $4.45/lb Cut & Wrap $0.80/lb Hanging Weight Side or Whole $3.00/lb Ground Beef $5.50/lb Pork Sausage Reg. Peel $4.45/lb Kill and Disposal $0.30/lb Cut & Wrap $0.80/lb Natural Ground Beef $6.00/lb Double Smoke Sausage $7.75 Each Spine Removal Charge $25.00 Kill and Disposal $0.30lb Southern Meats Beef Patties (6) $6.99/lb Sausage Patties $7.00 pkg (if animal is over 30 months) Natural Ground Beef Patties $6.99/lb $7.50 pkg Custom Beef Patties $1.50 Jalapeno Sausage Patties DO IT YOURSELF' PRICE Box of SM Beef Patties (40) $63/case Sausage Dogs $4.99/lb Farm Kill Beef Cut & Wrap Call for Pricing Box of Natural Ground Beef Patties $65/case Pork Bacon $5.99/lb CUSTOM CUT & Pork Casing EZ Peel $8.00/bundle PRICE Ribeye Steak $19.68/lb Smoked Pork Loin $5.99/lb WRAP PORK Pork Casing Reg. Peel $40.00/bundle Flank Steak $9.50/lb Pork Loin $4.25/lb Slaughter (min $60) $0.30/lb Sausage Patty Casing $4.00/casing Sirloin Steak $10.49/lb Pork Chops – Boneless $4.75/lb Cut & Wrap $1.10/lb Pork Spice for 100 lbs of Sausage $12.00 New York Steak $17.33/lb Pork Chops – Bone In $3.99/lb Custom Bacon $10.00/side Freezer Paper 18" $40.00 Beef Tenderloin $20.99/lb Ground Pork $3.79/lb Custom Ham $20.00/ham Freezer Paper 15" $35.00 Beef Roast (Eye of Round) $6.00/lb Old Fashioned Bone in Ham $4.50/lb Custom Smoked Loin $10.00/loin Beef Brisket $5.50/lb $5.99/lb Tube Sausage Patties $8.00/tube Breakfast Sausage (Maple
    [Show full text]
  • Livestock-Open-4-H-FFA-2019-1.Pdf
    1 2019 America’s First Fair September 6th – 15th The York Expo Arena Open & 4-H & FFA Dairy Cattle – Beef Cattle – Sheep – Swine – Dairy Goats York County Agricultural Society York Fair 334 Carlisle Avenue York PA 17404 717-848-2596 Fax 717-845-1718 2 TABLE OF CONTENTS PAGE NO.'S GENERAL INFORMATION ………………………………. 3-4 DEPARTMENTS 2-6 (Livestock) ………………………………. 5-9 HEALTH REGULATION CATTLE ………………………………. 10-11 DEPARTMENT 2 (Dairy Cattle) ………………………………. 11-12 DEPARTMENT 3 (Beef Cattle) ………………………………. 13-15 DEPARTMENT 4 (Sheep) ………………………………. 16-19 DEPARTMENT 5 (Swine) ………………………………. 20-22 DEPARTMENT 6 (Dairy Goats) ………………………………. 23-25 DEPATMENT 10 (Dairy Cattle) ………………………………. 26-28 DEPATMENT 10 (Beef Cattle) ………………………………. 28-30 DEPARTMENT 10 (Dairy Beef) ………………………………. 30 DEPARTMENT 10 (Sheep) ………………………………. 31-33 DEPARTMENT 10 (Wool) ………………………………. 34 DEPARTMENT 10 (Swine) ………………………………. 35-36 DEPARTMENT 10 (Dairy Goats) ………………………………. 37 DEPARTMENT 10 (Meat Goats) ………………………………. 38-39 DEPARTMENT 10 (Companion Goats) ………………………………. 39 DEPARTMENT 10 (Alpaca & Llama) ………………………………. 40 DEPARTMENT 10 (4-H Special Award & 4-H Contests) …..…………. 40-42 DEPARTMENT 10 (FFA Special Award & FFA Contests)…...………. 42-43 YORK FAIR JUNIOR LIVESTOCK SALE ………………………………. 44 3 General Information GENERAL INFORMATION Address all communications to YORK FAIR 334 Carlisle Avenue, York, PA 17404 PHONE (717) 848-2596 FAX (717) 845-1718 ADMISSIONS, HOURS OF OPERATION ALL GATES WILL OPEN - Monday-Thursday @ 12:00 P.M. Friday-Sunday @ 11:00 A.M. Sept. 6 thru Sept. 15, 2019. Exhibit Buildings open Monday-Thursday 12:00 P.M. to 9:00 P.M. Friday-Sunday 11:00 A.M. to 9:00 P.M. Commercial Buildings open Monday-Thursday 12:00 P.M. to10:00 P.M.
    [Show full text]
  • Oral History Collection
    Oral History Collection Fred Apperley Interview Two March 7, 1974 Length: 56 minutes and 44 seconds It is Wednesday March 7, 1974 and Jack Coleman and Peter Moran are in Cookstown interviewing Fred Apperley for the second time. In the first interview, they discussed his background, the history of Cookstown, and a part of Tecumseth Township. They also talked about his municipal career and current events. They would like Fred to tell them about his life as a boy. Fred is 94 at this time and has a fantastic memory about everything. Fred started school at five years old and was living at the old Sheldon Patterson farm on the 14th Line in Tecumseth Township. He attended Ross’s School* and it was built of log on the Ross farm and that’s how it got its name. It later moved to a different farm and never changed its name. Fred would attend school for the full term. When he was old enough, he would stay home during the summer to help on the farm and get most of his schooling during the winter time. The school was heated by a wood stove and some of the boys including Fred would be in charge of firing the stove and would receive $6 a year to do it. The school had to buy the wood to fire the stove and would buy it for about a dollar a quart and would have it delivered for that price as well. A quart is 8 feet long, 12 feet high, and 4 feet wide; that is a full quart.
    [Show full text]