Online entries will be taken June 1, 2013 -
August 2, 2013.
Entry forms can also be
dropped off a the
Fair office ANYIME after
June 1, 2013.
ENTRY REMOVAL will be
TUESDAY, August 27 from 3:00-6:00 p.m.
to this take out time only.
* ATTENTION *
Entries in the Floral Department will be
accepted SATURDAY, AUGUST 17,
and 5:00 p.m., with the exception of Class C.
will be accepted on Wednesday, August 21
9:30 a.m. and 12:00 p.m.
Entries will be accepted the day items
are due in the respected Department you wish to
enter. This is an option even if you are
SPECIAL RULES Artistic Division
1. With the exception of Class C, all flowers
will be judged Friday. FLOWERS FOR CLASS C
SHOULD BE BROUGHT WEDNESDAY, AUGUST 21, FROM
9:30 AM TO 12:00 PM. Any walk through
gate may be used. However, Gate 6 will be the
only drive through gate accessible to the Farm &
Home Building. Gatemen have been instructed to admit
flower exhibitors until 12:00 pm without
2. No exhibit or style of arrangement may be
entered that has been exhibited in previous
years at the Fair.
3. Flowers must be arranged and ready for
display when presented for entry. It is the
responsibility of the exhibitor to properly
select the lot for entry of any article. For
information call (423) 477-3211.
4. All containers must have the name of the
exhibitor on masking tape on the bottom of their
5. No artificial flowers or foliage will be
accepted. UNLESS OTHERWISE SPECIFIED, fresh and/or dried plant material may be
used. Fresh plant material cannot ever be dyed
or otherwise treated by application of any
substance. It may be clipped, stripped, bent or
otherwise manipulated. Dried plant materials may
be treated with substances such as paint, wax,
shoe polish, etc. to change texture or color.
6. Accessories are allowed unless otherwise
specified. However, no free-standing accessories
will be accepted.
7. No professionals are eligible for entry in
8. Only one entry may be made in any one lot. An
exhibitor may enter as many LOTS as desired, if
space is available. However, if the department
should be crowded it may be necessary to limit
the number of entries that can be accepted.
9. Exhibitors must leave the vicinity of the
show during judging. All premium money will be
paid from the awards as marked by the judges and
not from ribbons that may be attached to the
exhibits. Judges are instructed not to award a
premium or premiums unless article or articles
are deemed worthy of the placing awarded.
10.The Fair Association reserves the right to
exclude any unworthy article from exhibition and
to remove wilted flowers when needed.
11.Wilted arrangements in Class A will be
removed. Vases and dried arrangements can only
be picked up Tuesday, August 27th.
12. Premium checks can be picked up or handed
13. Refer to the General Rules and Regulations
applying to all departments.
SPECIAL RULES Horticulture Division
1. All horticulture MUST have been grown by
2. All potted plants shall be grown in pots and
show no evidence of recent repotting or being
freshly dug. They must have been in the
possession of the exhibitor for at least three
months prior to showing.
3. Only one (1) plant in each pot or hanging
basket, unless otherwise stated.
4. Do not use plant shine.
5. Unusual potted plants must be identified.
Fun with Flowers
Proper preparation of fresh plant materials,
done the day before you prepare your
arrangement, will make your design selection
last longer, for the public's enjoyment of your
display for several days. Just three "C's" make
a big difference for your flowers and leaves:
1. Choosing: before cutting, think about
line, size, color and form of leaves and
flowers. Do they relate well to each other?
(Cautions: new growth is hard to condition
successfully; flowers that unfold (iris, poppy,
and daylily) have a short life span.)
2. Cutting: early evening (when sugar has
been stored all day) is best; next best is early
morning. Sharp cutters are important. Have a
tall bucket of cool water with you, so you can
"soak as you go."
3. Conditioning: the process of ensuring
optimal freshness of materials, helping them
take on more water than they lose.
1.) Cut the stem on a slant under water. This
helps prevent air and bacteria from entering the
cut end, and increases capillary action.
2.) Soak in deep water. Remove foliage (leaves)
below the water level to decrease rot, place
wrapped in newspaper overnight in a tall bucket
of tepid water up to the flower heads.
3.) Keep flowers from baking! In August it is
hard to keep your plant material from wilting.
Keep air conditioning on in the car so transport
4.) If flowers wilt from lack of water don't
panic! They can be revived. Place stems in hot
(110) water, protecting the flower head by
wrapping it in newspaper at the high end of the
stems. Keep immersed until the water cools to
room temperature and then move to a dark room
5.) Special cases:
a. If a stem is hollow (gerbera daises, tulips), you
can insert a wire into the cut end of
the stem up to the head of the
flower to keep it from drooping (only in
b. For plants with hard stems (chrysanthemums,
hydrangea), crush the end of the stem,
using a soft hammer. This
increases the area for water intake. Remove
foliage several days ahead,
while still in the garden, to permit natural
c. For plants that lose milky fluid when cut (poppy,
poinsettia), use boiling water or
alcohol or burn the cut end of
the stem. This helps to plug the leak and
plant absorb, not lose,
d. For wild flowers with delicate stems, which do not
absorb water easily, rub salt on
the stem which has been cut
underwater and crushed.
We hope you have fun as you use the golden rules
of Choosing, Cutting, and Conditioning!