Department C Adult Open Poultry Show Questions Should be emailed to tnjeffersonfair@gmail.comDate: Sunday , august 2nd Chairman: Pete King This is an American Poultry Association sanctioned show!
Premiums: 1st place $5.00, 2nd place $3.00, 3rd place $2.00
Trophies will be given for the grand champion chicken and waterfowl
The following rules will apply to the poultry show:
1. Entries may be limited depending on the number of participants
and space available.
2. An entry is considered (1)bird in the Bantam or standard chicken
classes, duck, goose, or turkey classes; or a pair of pullets or
bantams in the chicken or duck classes. Entries must specify the
age of the bird: cock, hen, cockerel or pullet.
3. All entries must show proof of a pullorum test. 4. Individuals exhibiting must own all entries.
5. All entries must be in place by 2:00 P.M. on August 2,2009. Birds
will be accepted between the hours of 10:00 A.M. and 2:00 P.M. 6. We will begin testing birds at 11:00 A.M. 7. No one will be allowed in the show area during judging other than
the clerk or show chairman.
8. No sick birds will be allowed in the show area and the owner will
be asked to remove them immediately from the fairgrounds.
9. Prize money will be paid only on breeds recognized by the APA's or ABA's
Standard of Perfection. (no mixed breeds of poultry).
10. Judges decisions will be final.
11. No entries may be removed before 9:00 P.M. on the day of the show
without the permission of the show chairperson.
12. Exhibitors must provide their own feed for the day, we will provide exhibit cages. 13. There is a $1.00 clean up fee charge per bird.
Class 1: Large Chickens
Lots:
1. American
2. Asiatic
3. English
4. Mediterranean
5. Continental
6. All other standard breeds.
Class 2: Bantams
Lots:
1. Modern Game
2. Old English
3. Single comb clean legged
4. Rose comb clean legged
5. All other comb clean legged
6. Feather legged
Class 3: Ducks
Lots:
1. Heavy
2. Medium
3. Light
4. Bantam
Class 4: Geese
Lots:
1. Heavy
2. Medium
3. Light
Class 5: Turkeys
Lots:
1. All
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