What Goes Into A Good Exhibit?

When choosing specimens for exhibition, you should consider uniformity and
symmetry in size, shape, and color. All specimens should be true to type-characteristics
common to that particular species and subspecies of flower, fruit, or vegetable. All
members of a lot should be of the same variety. All produce should be mature; items that
have not opened full or are not fully ripened should not be shown. However, overripe or
over-mature material is also not suitable. The specimens should be free from damage
such as mechanical injury or that caused by insects or disease.

Specimens should also be of good substance, meaning that they are not wilting or
shriveled. The cells within the specimen should be full of water, ensuring that it will hold
up well at the Fair. A specimen of good substance is at the peak of maturity and has had
proper handling.

Preparing a specimen to take to the Fair is essential. Soil or dirt on a specimen is
inexcusable. Pesticide residue will also cause points to be deducted. However, the
application of materials to foliage, particularly that of house plants, to make it shine
is not considered proper in exhibition.

• All exhibits should be ready for display when they are entered; they should set or
hang on their own (except photography - see below). For example, clothing should
be entered on a hanger.
• Artwork and needlework that is suitable for hanging should be matted and framed, or
properly mounted. Each entry must have the necessary hardware for hanging.
• All photographs (no smaller than 4”x 6” nor larger than 11”x 14”) are to be mounted
on standard mounting board according to the specifications of the photography rules
listed in this catalog on page 87.
Glass or frames are prohibited in the photography department.
• Needlework and sewn projects should be freshly cleaned and pressed. Any pencil
markings should be erased.
• The edges of needlework and sewn items should be neatly finished with all excess
threads and strings removed.

• Select only the best items for canning: mature produce, uniform in size and color and
damage free.
• Leave one inch of head space for vegetables: one-half inch of head space for pickles
and fruit; and one-fourth inch of head space for jelly or jam.
• The water level in the jar should be at the same level as the food.
• Make sure that the jar lid is free of rust and dirt.
• Make sure jars are cleaned and free of water deposits or residue.

• Use only fresh ingredients.
• Browning should be even.
• Breads should have a good crust or surface.
• Bring exhibit on a disposable plate or pan, securely covered with clear plastic wrap.