Sponsored by Litchfield County Council of Fairs

Theme

Fair Flags

Who may enter

Contest is open to all residents of Connecticut. Prizes will be awarded in two divisions at each fair: Youth (up to age 15) and Adult (age 16 and over).

Local Contest

Exhibits may be entered at any fair which is a member of the Litchfield County Council of Fairs. Contestants may enter their exhibit in as many fairs as they wish until they win first prize. At that time they will be representing the Fair at the Litchfield County Council of Fairs Contest in the fall. If it is found that the contestant has entered and won first prize in more than one Litchfield County Council Fair, they will be disqualified from participating in the Litchfield County Council of Fairs contest in the fall of 2023.

If for any reason, the first place contestant cannot participate in the fall contest, the second place winner of that fair will be the representative.

First prize winners at each fair in both the Youth and Adult divisions will be awarded the blue rosettes by the Litchfield County Council of Fairs. Please contact the fair you are representing for information about the dinner, time and place of the fall meeting.

County Contest

Representative first place winners from each fair for both junior and senior divisions will be eligible to enter their exhibit in the County Contest held at the Fall meeting of the Litchfield County Council of Fairs on the last Wednesday in October. Entries must be in place by 6:30 PM to be judged.

Contest Rules

The theme of the Flag is “The Fair”. Flag not to be larger than 2’x3′ with the scene on one side only. It may be painted, appliqued, sewn, glued, or quilted. It is to resemble seasonal decorative flags that are displayed on homes. The Fair scene can be general or a favorite scene from your fair. Please include an index card with the title of your flag and the Fair from which you choose as a theme.

County Prizes

1st	2nd	3rd	4th	5th	6th-9th
$25.00	$20.00	$15.00	$10.00	$5.00	Rosette

Judging Criteria

Workmanship	30%
Attractiveness	20%
Originality	30%
Suitability of Materials	20%
Total	100%

Contact Information

The Bridgewater Fair is responsible for this year’s contest. For Further information contact Katie Golembeski at ktlonghorn@aol.com or 203-297-2636.

Ingredients

Dough

• 3 cups King Arthur Baking Company All-Purpose flour
• 2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 large egg
• 1/2 cup milk, lukewarm
• 1/4 cup water, lukewarm
• 3 tablespoons olive oil

Filling

• 1/2 cup shredded Fontina cheese
• 1/4 cup shredded Parmesan cheese
• 1/2 cup oil-packed sun-dried tomatoes
• 3 garlic cloves, peeled and minced
• 1 ½ tablespoons dried basil

Instructions

1. To make the dough: Measure the flour and gently spoon it into a cup, then sweep off
   any excess. Combine all of the dough ingredients in a bowl, then mix and knead to make
   a smooth, very soft dough.
2. Place the dough in a lightly greased bowl, cover, and let it rise until it’s doubled in size,
   about 45 to 60 minutes.
3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears or a
   sharp knife to cut them into smaller bits.
4. Place the dough on a lightly floured surface and pat or roll into a 22″ x 8 1/2″ rectangle,
   deflating it slightly. Spread with the cheese, tomatoes, garlic, and basil.
5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to
   seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
6. Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center
   about 1″ deep, to within 1/2″ of the other end.
7. Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to
   form a “figure 8;” pinch the ends together to seal. When shaping the loaf, tuck any larger
   pieces of tomato or basil down into the dough (to avoid char).
8. Cover and let rise in a warm place until double, 45 to 60 minutes.
9. While the loaf is rising, preheat the oven to 350°F.
10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25
    minutes to prevent over-browning.
11. Remove the bread from the oven and transfer it to a rack to cool.

Submit on foil-covered cardboard no wider than one inch from the bread.

Judging Criteria

Overall appearance	25 points
Following Directions	10 points
Aroma	10 points
Flavor	40 points
Texture	15 points
Total Score	100 points

Prizes

The following prizes and a rosette will be awarded at the annual state contest held in November. Honorable Mention Ribbons will also be awarded.

1st	2nd	3rd	4th	5th	6th	7th	8th	9th	10th
$40.00	$35.00	$30.00	$25.00	$15.00	$12.50	$10.00	$7.50	$5.00	$5.00

King Arthur Flour is sponsoring ribbons and prizes at the Annual State Contest in November.

Ingredients

For the Dough

• 1 cup whole milk
• (1) 1⁄4 ounce packet active dry yeast (2 1⁄4 teaspoons)
• 2 3⁄4 cups all-purpose flour, plus more for dusting
• 1⁄4 cup granulated sugar
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish
• 2 large egg yolks
• 1 teaspoon pure vanilla extract

For the Filling

• 1⁄2 cup canned poppy seed filling
• 6 tablespoons unsalted butter, at room temperature
• 2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice
• Pinch of salt

For the Icing

• 4 ounces cream cheese, at room
  temperature
• 2 tablespoons unsalted butter, at
  room temperature
• 1⁄3 cup confectioners’ sugar
• 2 teaspoons fresh lemon juice

Baking Instructions

1. Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100°. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.
2. Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.
3. Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 11⁄2 hours.
4. Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.
5. Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
6. Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
7. Preheat the oven to 350°. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners’ sugar and lemon juice and mix until smooth.
   Spread on the warm rolls.

The secret to these sweet rolls is canned poppy seed filling! Look for it with the canned pie fillings.

Makes 12 rolls.

Katie Adkins, Superintendent – (860) 601-1815
Judging Sunday at 11 am

Mail entry form to:

Katie Adkins
44 Minor Rd, Terryville CT 06786

Please review the General Rules for the Beef and Dairy Shows

Showmanship

Classes
1.	Pee Wee Showmanship: under age 7 (accompanied by an older junior)
2.	Novice Fitting & Showmanship: first year showing
3.	Junior Fitting & Showmanship: ages 7-13
4.	Senior Fitting & Showmanship: ages 14-21
5.	Over the Hill Showmanship: ages over 21

Premiums

1st	2nd	3rd	4th	5th
$25	$20	$15	$10	$5

Steers

Classes (determined based on entries)
6.	Lightweight Steers
7.	Heavyweight Steers
8.	Champion & Reserve Rosettes*

Heifers

Classes (Shown by breed – Angus, AOB, Hereford)
9.	Junior Heifer Calves: born Jan 1–May 1, 2023
10.	Winter Heifer Calves: born Nov 1–Dec 31, 2022
11.	Senior Heifer Calves: born Sept 1–Oct 31, 2022
12.	Late Summer Yearling Heifers: born July 1–Aug 31, 2022
13.	Early Summer Yearling Heifers: born May 1–June 30, 2022
14.	Late Junior Yearling Heifers: born March 1–April 30, 2022
15.	Junior Yearling Heifers: born Jan 1–Feb 28, 2022
16.	Senior Yearling Heifers: born Sept 1–Dec 31, 2022
17.	Champion & Reserve Rosettes*

Group Classes

Classes
18.	Cow – Calf: Limited to cow with calf at side
19.	Get of Sire: Three animals by one sire
20.	Produce of Dam: Two animals by one dam
21.	Best Six Head: Owned or Co-Owned by exhibitor

Open Premiums

1st	2nd	3rd	4th	5th
$35	$30	$25	$20	$15

Junior Premiums

1st	2nd	3rd	4th	5th
$25	$20	$15	$10	$5

* Champion & Reserve receive an additional $15 and $10 premium respectively.

Beginning 2023, Beef and Dairy cattle will be shown in separate departments and housed in separate barns. Please enter Beef under department D and Dairy under department E.

All entries must be received by September 19th. Please include a copy of health certificate and lease papers if applicable. Entry forms should include class, breed, animal’s name and registration number, date of birth, sire and dam.

No entry fee will be charged. An entry form must be completed by each exhibitor.

Any exhibitor staying overnight will comply with the Fair’s overnight policy as stated and will be required to wear a Fair issued name tag and will be required to sleep in the dairy barn. Permission slips are required for any exhibitor under the age of 18.

Any exhibitor dispensing or consuming alcoholic beverages, or leaving before dismissal time, will forfeit premium monies.

All cattle must be on the grounds by Friday 4pm and remain until Sunday 5 pm.

No set up until Thursday 5 pm, spaces will be pre-assigned.

Cattle will be housed in a modern building. Bedding will be provided.

All trailers and animals must be brought in through gate #2. Please see the Superintendent to obtain a parking permit for your livestock vehicle.

Cattle shall originate from herds that meet the testing and health requirements of the State of Connecticut. All cattle must have a health certificate issued within 60 days of their first show by an accredited veterinarian stating that the animal is in good health and not showing signs of infectious, contagious and/or communicable diseases. No animals are to be unloaded until the health papers have been shown to the Superintendent.

Out of state cattle are required to have a current health certificate, and comply with the health and testing regulations set forth by the Connecticut Department of Agriculture.

Animals not complying with the above regulations will be removed from the Fairgrounds.

Animals must be owned or leased by the exhibitor. Certificates of registry and lease papers of all animals must be brought to the Fair and presented to the Superintendent.

No animals will be accepted on arrival at the fairgrounds unless properly entered.

All cattle will be judged in the ring and must be in the ring when the class is called.

The judge reserves the right to withhold the award in any class if they feel the animals do not meet the breed standards. Animals will be judged on their merits.

All exhibitors are encouraged to display farm and breed signs.

Fitting is at the discretion of the exhibitor.

Contestants and their helpers participating in contests must carry their own liability insurance. Only one driver and two helpers for each team will be admitted free.

The Fair will not be responsible for any damage done to persons, animals, automobiles or property.

1. The Superintendent and Judges shall be responsible for the enforcement of all rules. They shall have full jurisdiction as well as plenary power to decide all questions arising in connection with the contest and the enforcement of the rules and regulations governing the same. They shall determine the winners and shall award the prizes in accordance with the rules. They shall have the right to disqualify any driver under the influence of alcohol or drugs or any team that is in an unfit condition. Failure to comply promptly with the direction of the Judges and Superintendent shall result in immediate disqualification of a contestant.
2. Connecticut Ox Owners and Drives Association Rules will govern the Ox Drawing Contest.
3. Eastern Draft Horse Association Rules will govern the Draft Horse Contest.
4. All horses exhibited must have certificate of vaccination against equine encephalomylitis.
5. Any offensive language toward the Superintendent or Judges, before, during or after any drawing contest, will disqualify the contestant, and cause them to  forfeit any premiums due.
6. Interference or harassment of a State Livestock Inspector will result in forfeiture of premium monies and/or expulsion from the Fairgrounds.
7. Drug Testing Horse/Oxen Pulling: The Harwinton Agricultural Society, sponsor of the Harwinton Fair, retains the right to test any and all pulling animals. Anyone refusing testing will be eliminated from competition. If a team tests positive, all winnings will be forfeited and the owner and team will not be allowed to pull for 2 years at the Harwinton Fair.
8. Oxen: A whip or wooden stick only and no hitting on the face.

Winner will be presented with the Jamie Kirchner Memorial Trophy.

Any youth 6 years or older may enter. Follow the recipe below, it does not need to be included with the entry.

Prizes

1st	2nd	3rd
$2.00	$1.50	$1.00

All others will receive participant ribbons.

Jamie’s Recipe

• 1 cup shortening
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon water
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• (1) 12 ounce bag Chocolate Chips

Directions

Makes 6 dozen.

1. Preheat oven to 375°.
2. Mix shortening and brown sugar.
3. Add granulated sugar and stir.
4. Add eggs, water and vanilla and beat well.
5. Add flour, salt and baking soda and beat well.
6. Stir in chocolate chips.
7. Drop by teaspoonfuls on cookie sheet.
8. Bake 12 minutes.
9. Cool on cooling rack.

Submit 6 on a plate for judging.

Saturday and Sunday.

General Rules And Regulations

• One person per horse admitted free to the Fair.
• Current rabies vaccine and negative Coggins certificates are required for each horse.
• No stallions are allowed on the Fairgrounds.
• Red ribbons must be on the tails of horses that kick.
• AQHA rulebook will be used as a guideline only.
• Decisions of the judge and/or committee are final.
• No horses will be ridden in any area other than the show ring.
• Proper attire is required. Anyone under 18 years of age must wear protective headgear with the harness securely fastened.
• There will be no refunds, no exceptions.
• Secretaries booth will be opened at 7:30 am Saturday and 9:30 am Sunday.
• All entry forms must be signed by rider or guardian if rider is a minor.
• Separate numbers will be assigned to riders riding more than one horse. Riders cannot combine points from more than one horse for any on championship.
• Any disorderly conduct by rider or horse will exclude them from the show and fairgrounds.
• All courses will be posted at the secretaries booth and lower end of the show ring.
• Anyone showing in the walk-trot/walk-jog divisions are not eligible for any other divisions.

The Harwinton Agricultural Society Horse Show Committee, and Show Officials will not be held responsible for any accident, loss, damage, or death to person, horse, or property. Signature on entry form constitutes agreement herein.

Age Divisions

(as of January 1, 2023)

• Leadline 7 years and under
• Pee Wee 10 years and under
• Walk-trot/jog 13 years and under
• Youth 11 years to 18 years
• Junior 17 years and under
• Open all ages
• Games all ages

English and Western Class List

Saturday, 9:30 am

1. Walk-Jog Showmanship
2. Junior Showmanship ( first 3 classes are western only)
3. Open Showmanship
4. Walk-Trot Equitation
5. Walk-Trot Pleasure
6. Walk-Trot Discipline Rail
7. Walk-Jog Horsemanship
8. Junior Horsemanship
9. Open Horsemanship
10. Junior Equitation
11. Junior Pleasure
12. Junior Discipline Rail
13. LeadLine (first class after lunch)
14. Walk-Jog Pleasure
15. Junior Pleasure
16. Open Pleasure
17. Open Equitation
18. Open Pleasure
19. Open Discipline Rail
20. Western Fair Pleasure
21. English Fair Pleasure
22. Musical Cones
23. Egg and Spoon
24. Simon Says
25. Water ride
26. Sit-A-Buck

Championships

• Walk-Jog: 1, 7, 14
• Walk-Trot: 4, 5, 6
• Junior Western: 2, 8, 15
• Junior English: 10, 11, 12
• Open Western: 3, 9, 16
• Open English: 17, 18, 19
• Games: 22, 23, 24, 25, 26

Contest Rules

1. Each pie must be a 9” (measured at the top inside edge of the dish) two-crusted pie, lattice-top is excluded.
2. Submit a 3” x 5” card with your recipe, your name and address.
3. No pre-made or pie mixes will be allowed.
4. The main ingredient must be apples. However, pies may include other fruits or ingredients.
5. Failure to adhere to these rules will disqualify the entered pie from the competition.
6. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

Judging Criteria

Overall appearance	40 points
Crust	10 points
Flavor	40 points
Texture	10 points
Total Score	100 points

Prizes

The following prizes plus a rosette will be awarded at the annual state contest held in November. Honorable Mention Ribbons will also be awarded.

1st	2nd	3rd	4th	5th	6th	7th	8th	9th	10th
$40.00	$35.00	$30.00	$25.00	$15.00	$12.50	$10.00	$7.50	$5.00	$5.00

Bishops Orchards is sponsoring by awarding bags of apples at the Annual State Contest held in November.

King Arthur Flour is sponsoring ribbons and prizes at the Annual State Contest in November.

Carl and David Armbruster, Superintendents (860) 940-8594

Saturday, adjacent to the Oxen Ring.

• Begins after show classes
• Open to all teams strong enough to pull a loaded sled.
• Open to all teamsters – any age or gender
• Maximum 2 pairs per teamster

Teamster must work alone, using mostly voice commands: Load an unruly log onto a woodshod sled and then pull the sled through an obstacle course designed to simulate trees, bridges, and mud holes. The event is timed and the judge deducts points for each mistake. This is a show of patience and skill for both teamster and team. Good sportsmanship is expected and makes this event a crowd-pleaser. No nose baskets will be allowed.

The Fair pays 10 places and provides colorful rosette ribbons as well as a trophy for first place team.

1st	2nd	3rd	4th	5th	6th	7th	8th	9th	10th
$100.00	$75.00	$50.00	$40.00	$30.00	$25.00	$20.00	$15.00	$10.00	$10.00

Extra money can be earned by spilling a small water bucket with one end of the log during the course.

Please sign up in the morning, or ahead of time, with the announcer:
David Armbruster
355 North Harwinton Ave
Terryville, CT 06786-4104