105 th Annual Show at Stanley Saturday 7 th December 2013 EXHIBITION HALL SCHEDULE Entries close 29 th November 2013 Enquiries and entries to SECRETARY Phone: 0456 003 609 PO Box 94 Email: [email protected]STANLEY TAS 7331 Website: www.circularheadshow.com.au
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105th
Annual Show at
Stanley
Saturday 7th
December 2013
EXHIBITION HALL
SCHEDULE
Entries close 29th November 2013 Enquiries and entries to
SECRETARY Phone: 0456 003 609 PO Box 94 Email: [email protected] STANLEY TAS 7331 Website: www.circularheadshow.com.au
Patron: Mr Ross Hine OAM President: Mr Milton de Jonge Vice President: Mr Damien Smith Secretary/Treasurer: Mrs Josie Wells Executive Committee: Mr Milton de Jonge, Mr Damien Smith, Mrs Josie Wells, Mr John Bergman, Mr Ian Wells, Mrs Sue Smedley, Mrs Cheryl Lardner Chief Stewards: Light Horses Mrs Cheryl Roberts Show Jumping Mr Steven Atkins Trade and Export Cattle Mr Robin Medwin Stud Beef Cattle Mr John Bergman Dairy Cattle Mrs Judy Johns Exhibition Hall Mrs Cheryl Lardner Mrs Pam Gorringe Life Members: Mr John Bergman, Mr George D. Gracie, Mrs Helen M. Smith, Ms Sonia H. Smith, Mr James A. Wells
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To exhibit in the Exhibition Hall
Prior to judging day:
1. Decide on what you are planning to exhibit. Fill in the entry form
inside the schedule. Ensure you have the correct section, class, and
class name.
2. Lodge your entry form and entry fees with the society’s secretary, on
or before the closing date of Friday 29th November 2013. Postage
stamps will not be accepted as payment of entry fees.
3. Your entry tickets will be mailed to you. Please attach the white ticket
to your exhibit. The red ticket is to be retained by you. You must
present your red ticket as proof of ownership for collection of your
exhibit the following day (show day). If you do not receive your
tickets by judging day, they will be issued to you when you deliver
your exhibit to the exhibition hall on judging day.
4. Read the Rules and Regulations (inside the schedule).
5. Read the Guidelines for Exhibitors to know the judges’ criteria and
give yourself the best chance of winning.
6. Prepare your exhibits for display on judging day, Friday 6th December
2013, the day before show day.
7. If you need further clarification, contact either of the Exhibition Hall
supervisors:
Mrs Cheryl Lardner P: 6458 1191
Mrs Pam Gorringe P: 6458 1402
On judging day:
1. The Exhibition Hall opens from 10am – 1pm on Friday 6th December
2013 to receive exhibits.
2. Exhibits for all sections must be delivered and registered by 1pm.
3. On-the-day entries, accompanied by an entry form and entry fees, are
accepted.
4. Judging in all sections commences at 1.15pm on Friday 6th December
2013.
5. Prize money is as specified for each section and class in the schedule.
6. Sashes will be awarded in each section to the exhibitor gaining the
most points, and best exhibit in each section.
7. If there are two or more exhibitors on the same points for the award
for the most successful exhibitor, the winner will be the exhibitor who
has won the most 1st prizes.
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On show day:
1. Prize money for all sections will be paid at the secretary’s office after
the Grand Parade has concluded at 3:15pm on show day. Money not
collected will be forfeited to the society.
2. Exhibits can be collected from the Exhibition Hall after 4pm. Ensure
you have the red section tickets with you as proof of ownership of
your exhibit.
Guidelines for exhibitors
These guidelines are based on ‘Winning Ways’ (for show and exhibition
committees, exhibitors, judges and stewards), the CWA’s book that
standardises judging at agricultural shows. There are hints for exhibitors, what
the judges look for and how they allocate points. Copies are available from
CWA shops or can be borrowed from the Exhibition Hall supervisors.
Section F. Vegetables and Fruit. All produce must be grown by the exhibitor.
Rhubarb leaves and beetroot tops should be trimmed to about 5cm. Onions
should be tied together, tops trimmed to about 5cm, and the outer skin intact.
Section G. Preserves. The bottles of jams, jellies, pickles and sauces should be
clean and well polished. Cellophane covers on jam, jelly, marmalade, pickles
and relish. Tomato sauce bottles should have removable tops.
Section J. Floral Art and Cut Flowers. Flowers and items for floral art can be
from any source. Cut flowers must be grown by the exhibitor.
Section K. Homemade Products. Exhibits must be made by the exhibitor and
all cookery must be 24 hours old. All cookery exhibits must be presented on
plain white paper plates (the society does not provide plates). Paper lining
should be removed. Biscuits should be uniform in size. Scones should be about
5cm in diameter. Plum puddings should be removed from cloth and basin.
Icing on all cakes should be smooth. No decoration unless stated in schedule.
Section L. Needlework and Sewing, Woolwork and Handicraft. Exhibits must
be the work of the exhibitor. No exhibit that has won a 1st prize at the Circular
Head Show to be shown. Articles to be pressed with a damp cloth but washed
articles will be disqualified.
Knitting. Tension should be firm but elastic. Patterns should match at the
seams. Hand knitted articles must have hand knitted bands. No machine
knitted bands permitted. Flat seams should be used for baby wear, and for
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joining cuffs and bands. All parts of the garment to be in correct proportions.
For any non-stated sized garments, attach a note stating reason for irregularity.
Crochet. Firm even tension so that design holds its shape. Use suitable thread
ply for design and purpose. Firm strong, inconspicuous joins. Use flat seams
for joining.
Section M. Model Making and Photography. The exhibitor is limited to 3
photographs in each class. All exhibits must have exhibitor’s name, address
and schedule class number clearly displayed on the back of the photograph.
All classes are open to either colour or black and white prints, unless otherwise
stated. Prints not to exceed A4 size, excluding mounting board. All
photographs must be securely stuck to mounting board to assist in displaying.
No frames are permitted.
Additional information:
Entry fees: 75c per exhibit, with the exception of section L, class 48.
Section L Class 48 (junior section) Collective exhibit by a school:
entry fee is $5 per collection.
Section K, Class 24 Honey and ginger cake recipe
185g butter, melted; (150g) ¾ cup firmly packed brown sugar; ½ cup