Emphasis on preparation will vary.  For example:  Little emphasis can be put on the length of stems because stem length does not add or subtract from the value of a vegetable.  However, careless harvesting of vegetables, such as cucumbers and summer squash, cannot only remove the stem, but take part of the flesh from the vegetable.  Hence, the leaving of some stem is important.  If specimens are effectively displayed, they must be clean.  So much emphasis is put on the factor of cleanliness.

For all root crops:  Cut the tops off, leaving approximately 3/4 inch of top intact with the root. 
Wash roots gently, but avoid injury to the skin.
If storage is necessary, put them in a cool, moist place.  Root crops include beets, carrots, radishes, rutabagas, turnips, parsnips, artichokes (Jerusalem), horseradish and others.
Cabbage:  Trim loser leaves from heads and do not leave roots intact.  Choose large, heavy or solid heads.
Celery, celeriac, swiss chard, parsley, dill and spinach:  Remove the roots and underground portion of them, but leave the crown.  Wash if needed.  Keep in a moist and cool place.
Onions (dry, stem not over 2”):  Approximately two weeks before fair, pull and twist tops and remove outer layer of dirty skin only.  Spread them in an open shed so air will pass over them until time to take to fair.  Remove the tops and strip off roots, but in doing so, avoid damage to the node or basal plate.  Choose well formed bulbs, avoiding “doubles”, thick necks or other off type specimens.
Garlic:  Should be dried. Same as dried onions.
Onions (green, 1/2” diameter or less):  Dig immediately prior to going to fair.  Avoid damage to node or basal plate.  Leave tops on.  Remove outer layer of skin to get soil off.  Wash.  Choose specimens that are well blanched or white.
Leeks:  Are treated as green onions.
Sweet corn:  Remove part of husk leaving two or three layers for protection against drying.  Cut off stem back to the outer layer of husk.  Choose well pollinated and well developed ears with good tip cover and tip fill, in the “milk state”.
Cucumbers:  Harvest by cutting stems, leaving approximately 1/4  inch of stem.  Avoid injury to fruit.  Wash if necessary.  Choose well shaped specimens, those extremely pointed, dumbbells, and badly crooked are looked on as off type.
Eggplant:  Leave stem intact with fruit.  Choose specimens with skins not dry but firm to the feel, or those which are tender and succulent.  Uniformity is important, too.
Kohlrabi:  Remove roots, but leave ½” above ground portion of stem.  Remove leaves, but avoid injury to the skin.  Tenderness is important.
Muskmelon:  Leave about 1 inch of stem.  Wash if necessary.
Watermelon:  Same as muskmelon.
Peas:  Choose those that are sweet, moist and tender and not those that are bitter, dry and tough or woody.  Wash if necessary.
Peppers (sweet):  Choose specimens that are firm or meaty.  Leave approximately 1/4 to 1/2 inch of stem.
Keep in a cool moist place.  Avoid injury.  Wash if necessary.  If premium list calls for green peppers, then do not include ripe or even partially ripe (reddening) specimens.
Lettuce:  Leave crown. Remove root.
Potatoes:  Immediately after digging tubers, allow them to set on the ground for approximately 20 minutes to allow the skin to “set”.  Avoid rough handling or cuts, skinning and bruising.  Wash gently.  Select medium to large tubers which are smooth and free of any defect. 
Red Norland have shallow eyes, smooth skin and an oblong shape.
Red Pontiac have deep eyes, thin skin, a large rounder shape.
Red Vikings have shallow eyes, a large oblong shape. 
Red LaSota have a smooth skin, a round shape. 
White Kennebec have shallow eyes, a thin smooth skin, round shape. 
White Norgold Russet have shallow eyes, a smooth brown skin with golden netting, an oblong shape.
Pumpkins:  Cut stem where it naturally attaches to vine.  Wash.
Rhubarb:  Remove all green portion of leaf.  Leave base of petiole (stem) intact.  Leave 1 inch of top.  Wash.  Stalks must be tender and juicy.
Summer squash:  Leave stem.  Choose tender specimens.  For the long type, they may be 5-8 inches long.  For the round type and crooked necks,  choose those which are very tender and succulent.  Some types are ready for use as soon as the blossom is withered.
Winter squash:   Same as pumpkin.
Tomatoes (ripe):  Remove stems.  Avoid injury.  Choose those free of cracking.
Tomatoes (green):  Leave stems.  Choose specimens which are not turning red.
Apples and Cherries:  Leave stems.

The following is a list of common criticisms by vegetable judge: 
1.     Beyond optimum use or not prime.
2.     Tough vegetables due to inadequate watering and overcrowding.
3.     Poor type due to uneven watering and overcrowding.
4.     Dirty (uncleaned) onions.
5.     Onions not dry, yet entered as dry onions.
6.     Wrong entry.  Example white onions entered as brown onions.
7.     Worm holes in leafy vegetables.  These worms can be controlled with botanical insecticides, such as Rotenone, Derris, Cube, Pyrethum and others.
8.     Snap bean pods not well developed.
9.     Cabbage and lettuce heads not solid.
10.   Green shoulders on carrots.  Hill them up.
11.   White rings in beets and beets beyond primeness. Plant beets at two or three intervals of time.
12.   Shriveled roots caused by scraping or abrading the skin.
13.   Lacking in uniformity.
14.   Radishes that are pithy.
15.   Tomatoes with stem punctures.
16.   Sweet corn not well pollinated or with missing kernels.
17.   Cucumbers extremely tapered or dumbelled.
18.   Broccoli heads with open flowers.
19.   Cauliflower that is not white and is “riced”.
20.   Black heart in celery or celeriac.
21.   Potatoes with skins green in color.
22.   Three heads of dill.  All above ground portion of the plant should be brought in, not just the heads.
23.   Maggot and wireworm damage on roots, potatoes and other crops.
24.   Vegetables waxed, oiled, dyed or having natural characters obscured.

JUDGING FACTORS
Condition, type and uniformity are three main things judges may go by.

Condition includes primeness or the optimum stage of maturity for intended use, tenderness or toughness, size, cleanliness, freedom from damage, preparation and freedom from defects caused by insects, diseases and any other thing.
Size is important to the extent that a specimen should be large enough to be usable.  The sample of largest specimens need not get first prize every time.
Type includes trueness in shape to variety name and the degree of roughness or smoothness.  Uniformity includes the factors of consistency in type, color, size and quality.
Condition and type are often directly related to the actual value (nutritional, palatability or preparability) of the vegetables.  Though the factor of uniformity is demanded on the market today, it adds nothing to the actual value of the vegetable, yet we do not ignore it.
Emphasis among the factors of condition, type and uniformity will vary among vegetable species.  Primeness or stage of maturity is critically important with sweet corn, asparagus, snap beans, broccoli, cauliflower, cucumbers, eggplant, peas, spinach and summer squash.
Uniformity is especially important for baking potatoes, cucumbers and some others.
Type is very important for potatoes, tomatoes, cucumbers, onion and others.  Therefore, point scoring will vary from one species of vegetable to the next.
Suggestion:  When possible, include variety name on entry tag.

CLASS 1: Horticulture
First $5; Second $4; Third $3
Display consists of one pint unless otherwise stated, displayed on plate.

Lot No.
1.     Strawberries, any variety
2.     Raspberries, red
3.     Raspberries, gold
4.     Raspberries, any other variety
5.     Compass cherries
6.     Nanking cherries
7.     Chokecherries
8.     Cherries, any other variety
9.     Goose berries
10.   Native berries
11.   Beta grapes, five clusters
12.   Grapes, any other variety, five clusters
13.   Plums, yellow, 10
14.   Plums, red, other than Hansen-Hybrid, 10
15.   Plums, native, 10
16.   Fruit, new or novelty, five
17.   Apples, Duchess, five
18.   Apples, Wealty, five
19.   Apples, Anoka, five
20.   Apples, Harrelson, five
21.   Apples, Connel Dwarf, five
22.   Apples, yellow transparent, five
23.   Apples, any other variety not listed, five
24.   Crab apples, Whitney, 10
25.   Crab apples, Dolga, 10
26.   Crab apples, Centinal, 10
27.   Crab apples, Cherry, 10
28.   Crab apples, any other variety, 10
29.   Apricots

CLASS 2: Vegetables
First $5; Second $4; Third $3
Not more than 20 entries will be permitted from any one farm.

Lot No.
1.     Endive, two plants
2.     Lettuce, leaf, two plants
3.     Lettuce, head, one
4.     Swiss chard, two plants
5.     Basil, two plants
6.     Spinach, two plants
7. Chicory, two plants
8.     Celery, two plants
9.     Radishes, six
10.     Rhubarb, red, four stalks
11.   Rhubarb, green, four stalks
12.   Peas, garden, in pod, quart
13.   Peas, sugar snap, quart
14.   Peas, snow, quart
15.   Beans, yellow string, in pod, quart
16.   Beans, green string, in pod, quart
17.   Beans, pole, in pod, quart
18.   String bean, any other variety
19.   Cucumbers, burpless, four
20.   Cucumbers, slicing, four
21.   Cucumbers, ripe, four
22.   Cucumbers, pickling, 3-6 inches, quart
23.   Cucumbers, pickling under 3  inches, quart
24.   Broccoli, two
25.   Cabbage, flat, one, 11/2-3 pounds
26.   Cabbage, round, one, 2-5 pounds
27.   Cabbage, red, one
28.   Cauliflower, one
29.   Carrots, Oxheart, four
30.   Carrots, other variety, four
31.   Dill, plants, green, two
32.   Dill, plants, ripe, two
33.   Leeks, three
34.   Beets, table turnip, over 2  inches, four
35.   Beets, table turnip, under 2  inches, four
36.   Beets, long red, four
37.   Brussel sprouts, six
38.   Eggplant, purple, two
39.   Horseradish, under 2-inch green tops, six
40.   Kale, German, three specimens.
41.   Kohlrabi, under 3” in diameter, 3 specimens
42.   Kohlrabi, over 3” in diameter, 3 specimens
43.   Onions, white, four
44.   Onions, red, four
45.   Onions, Walla-Walla, four
46.   Onions, yellow/brown, four
47.   Onions, Spanish sweet
48.   Onions, green, six 1/4  to 1/2” in diameter stands
49.   Peppers, bell, green, four
50.   Peppers, Hungarian Wax, four
51.   Peppers, banana, four
52.   Peppers, other variety, yellow, four
53.   Peppers, mixed pickling, quart
54.   Peppers, any other variety, four
55.   Jalapeno peppers, four
56.   Parsley, three plants
57.   Parsnips
58.   Pumpkins, for pies, two
59.   Pumpkin, heaviest
60.   Rutabagas, yellow, four
61.   Squash, Golden Hubbard, one
62.   Squash, Table Queen, one
63.   Squash, green Buttercup, one
64.   Squash, yellow Buttercup, one
65.   Zucchini, baking, two
66.   Zucchini, salad, three
67.   Squash, yellow summer, one
68.   Squash, summer, other variety (immature), one
69.   Squash, other variety winter, one
70.   Squash, heaviest
71.   Salsify, four
72.   Turnips, White Globe for table, 4
73.   Tomatoes, red, three
74.   Tomatoes, green, three
75.   Tomatoes, ripe preserving, three
76.   Tomatoes, green preserving, three
77.   Tomatoes, red cherry, six
78.   Tomatoes, green cherries, six
79. Tomatoes, red pear, six
80.   Tomatoes, other variety, four
81.   Cantaloupe or muskmelon, green flesh, one
82.   Cantaloupe or muskmelon, other variety, one
83.   Melon, honey dew, one
84.   Watermelon, oblong, one
85.   Watermelon, round, one
86.   Watermelon, heaviest
87.   Sweet corn, yellow, any other variety, four ears
88.   Sweet corn, white, any other variety, four ears
89.   Okra, four pods
90.   Garlic, six
91.   Garlic, elephant, four
92.   Oddest vegetable (ugly, silly, etc.) natural
93. Miscellaneous, other/not listed above

CLASS 3: Sugar Beets
**To be judged for sugar production. 
**Do not overprepare; leave all roots, top to first leaf scar. 
**For heaviest four beets category, remove all foliage.

Lot No.
1.  Sugar beets, most uniform, six
$10      $8        $6        $4       $2
2.  Sugar beets, four heaviest
 $5        $4        $3

CLASS 4: Threshed grains and seeds
First $5; Second $4; Third $3
Quantity:  one quart, unless otherwise stated.

Lot No.
1.     Kulm wheat
2.     McNeal wheat
3.     Len wheat
4.     Reeder wheat
5.     Amidon wheat
6.     Any other spring wheat  
7.     Tiber winter wheat         
8.     Rough Rider winter wheat
9.     Other winter wheat
10.   Kyle durum wheat
11.   Ward durum wheat
12.   Mountrail durum wheat
13.   Any other durum wheat
14.   Kamut oats
15.   Otana oats
16.   Kelsey oats
17.   Monida oats
18.   Any other variety oats
19.   Harrington barley           
20.   Lewis barley
21.   Hector barley
22.   Bowman barley
23.   Haybet barley
24.   Stark barley
25.   Legacy barley
26.   Robust barley
27.   Moravian 37 barley
28.   Stellar barley
29.   Traditional barley
30.    Conlon barley
31.    Celebration barley
32.    CDC-Clyde barley
33.   Any other variety barley
34.   Winter or spring rye
35.   Field peas, green
36.   Field peas, yellow
37.   Shelled Great Northern beans
38.   Any other variety white beans
39.   Pinto beans
40.   Pink beans
41.   Any other colored beans
42.   Safflower, Finch
43.   Safflower, Montola
44.   Safflower, any other variety            
45.   Tritcale
46.   Flax
47.   Alfalfa seed
48.   White sweet clover seed
49.   Yellow sweet clover seed
50.   Foxtail millet
51.   Any other variety millet
52.   Pubescent wheat grass
53.   Crested wheat grass
54.   Intermediate wheat grass seed
55.   Any other variety wheat grass
56.   Green Stipa grass
57.   Russian wild rye seed
58.   Brome grass seed
59.   Orchard grass seed
60.   Any other variety grass seed produced locally
61.   Western wheat grass
62. Mustard seed
63. Sunflower seed
64. Hybrid field corn, four ears
65. Popcorn, six ears
66. Shelled corn
67.   Needlegrass
68.   Chickpea, desi
69.   Chickpea, kabuli
70.   Canola
71. Camolina
72.   Lentals
73.   Plantain
74.   Reed Canary Grass
75.   Soybeans

CLASS 5: Sheaf grains
First $5; Second $4; Third $3
Bundles must be just below head
6 inches circumference

Lot No.
  1.   Kulm wheat
  2.   McNeal wheat
  3.   Len wheat
  4.   Ernest wheat
  5.   Reeder wheat
  6.   Grandin wheat
  7.   Amidon wheat
  8.   Any other wheat             
  9.   Tiber winter wheat
10.   Roughrider winter wheat
11.   Other winter wheat
12.   Kyle durum wheat
13.   Mountrail durum wheat
14.   Ben durum wheat
15.   Any other durum wheat
16.   Kamut
17.   Otana oats
18.   Monida oats
19.   Any other variety oats
20.   Stark barley
21.   Harrington barley
22.   Lewis barley
23.   Stark barley
24.   Robust barley
25.   Malting barley
26.   Hector barley
27.   Bowman barley
28.   Haybet barley
29.   Any other variety barley
30.   Winter or spring rye
31.   Field peas, three plants
32.   Any other variety white beans, three plants
33.   Pinto beans, three plants
34.   Pink beans, three plants
35.   Any other colored beans, three plants
36.   Safflower, Finch
37.   Safflower, S-541
38.   Safflower, Montola
39.   Safflower, any other variety
40.   Speltz
41.   Flax
42.   Field, mustard
43.   Sunflower, confectionery,three plants no roots
44.   Sunflower, for oil, six plants
45.   Alfalfa seed
46.   Buckwheat, cereal grain
47.   Canola
48. Camolina
49.   Lentals
50.   Chickpeas
51.   Rocky Winter Wheat
52.   Tritcale
53.   Soybeans
54. Tradition Barley

CLASS 6: Sheaf Forage Crops & Grasses
First $5; Second $4; Third $3

Lot No.
  1.   Sudangrass
  2.   Brome grass
  3.   Crested wheat grass
  4.   Intermediate wheat grass
  5.   Pubescent wheat grass
  6.   Any other variety wheat grass
  7.   Blue grass
  8.   Green Stipa grass
  9.   Green needle grass
10.   Orchard grass
11.   Russian wild rye grass
12.   Western wheat grass
13.   Any other species tame grass
14.   Alfalfa, dryland
15.   Alfalfa, irrigated
16.   White sweet clover
17.   Yellow sweet clover
18.   Red clover
19.   Millet, any variety
NOTE:  Silage corn will be judged on a green-cut basis
20.   Five stalks, green silage corn, dryland
21.   Five stalks, green silage corn, irrigated
22.   Sample mixed style native grasses
23.   Sample mixed irrigated grasses
24.   Any other wild grass
25.   Sudan grass for silage
26.   Picking corn, five stalks
27.   Small grain hay, oats
28.   Small grain hay, barley
29.   Small grain hay, winter rye
30.   Comfrey
31.   Plantain
32.   Reed Grass
33.   Sample mixed style tame grasses

CLASS 7: Baled Hay or Equivalent Loose
First $5; Second $4; Third $3

Lot No.
  1.   Alfalfa, first cutting
  2.   Alfalfa, second cutting
  3.   Brome grass hay
  4.   Crested grass hay
  5.   Wild grass hay
  6.   Mixed tame grass
  7.   Small grain hay, oats
  8.   Small grain hay, barley

CLASS 8: Potatoes
First $5; Second $4; Third $3

Score Card - Commercial Potatoes
Uniformity:  Exhibit should be uniform in all physical characteristics.
Blemishes and diseases:  Should be no evidence of lightrot, grubs, rhizoctonia, sunburn or injury from rough handling.
Shape:  Should be typical of variety.  Market demands a moderately oval-flat or round-flat shape.
Size:  Should be typical of the variety.  Market demands a medium-sized potato.  Weight of each potato should be 8-10 ounces.
Quality of flesh:  Should be true to variety.  Market requires a thin textured flesh of light color, free from excess moisture and dark spots.
Depth of frequency of eyes:  Should be typical of the variety.  Market demands few and shallow eyes.
Color and texture of skin:  Should be typical of the variety.  Market demands a thin, smooth skin.
Unless otherwise stated, four potatoes will constitute a display.

Lot No.
  1.   Red Norland
  2.   Red Pontiac
  3.   Red Vikings
  4.   Red LaSota
  5.   White Norgold Russet
  6.   White Kennebec
  7.   Yokan Gold
  8.   Russet Burbank
  9.   Shepody
10 Heaviest, one
11.   Any other variety

COMMERCIAL SECTION (10 pound minimum)
11.   Russet Burbank
12.   Shepody

CLASS 9: Community Booth Exhibits

Agriculture building open to receive backdrops Sunday August 1 from 5 PM to 8 PM.  Booths will be arranged immediately after judging. 
Community Names are to be taken down during this judging period.
Premiums paid to 5 places:
                Class I  $60, $50, $40, $30, $20
                Class II $60, $50, $40, $30, $20
                Class III $100, $80, $60, $40, $20
Separate entries must be made for consideration in each division.  Three groups of prizes will be offered as follows:
1.    Best Community Collective, this is to be determined by the judge on the following basis:
        a. quality of entered products: ……….. 70%
        b. number of entered products: ………30%
2.    Best Community Arrangement of Products, to be determined by judge on artistic arrangement of products in booth, which will be entered for competition in various sections of this department.
3.  Best Community Artistic Theme, backdrop to be judged in booth by three judges, at least one with artistic background, who will be guided as follows:
        a.  Material must be 100 percent plant and natural resources grown or produced locally (rocks, coal, twigs, tree bark, etc are allowable).  All materials retain their own natural color.  No artificial dying allowed.                              
        b.  The theme must pertain to agriculture and fit well into booth in question, but doesn’t necessarily have to be the fair’s theme.