P. O.  Box 702   •   Powell,   Wyoming

Fair Office 307. 754. 5421

Fax 307. 754. 5947

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   DEPARTMENT J
-YOUTH WOOL (4-H&FFA)
 
 

   
Superintendent
Judy Meadors
664-2404
   

ARRIVAL NO LATER THAN: Wednesday, July 23, 2008 at 6 p.m.
RELEASE TIME: Sunday, July 27, 2008 at 6 a.m.
1. NOTE: Read all General Rules and Regulations for Livestock before making entry.
2. The times for the different livestock shows are listed in the front of the book under Calendar of Events.
3. ELIGIBILITY OF FLEECES: Each fleece must represent not more than 12 months growth, except that in the case of yearling fleeces, 16 months growth will be allowed.
4. QUALIFICATIONS: Any fleece entered in competition shall be
discriminated against if:
   a. Can be tied with heavy white cotton string and large garbage bag.
   b. Showing any paint or tar brands (soluble branding fluids permissible)
   c. Showing excessive dung locks or tags
   d. Discolored by excessive moisture
   e. Cotted
   f. Showing a weak staple or break in fiber
   g. Containing any excess burrs or other vegetable matter
   h. Fleeces may be shown only 1 year.
5. PREPARATION OF FLEECES: Spread out the fleece on a clean table or floor, skin side down, taking care not to pull or open fleece as it is handled.  The fleece will look like a pelt or hide. At this stage, before rolling or tying, remove all heavy tags, stained wool ,any foreign matter. Rolling the fleece takes four easy steps:
1) Begin at one side and loosely fold 8 to 10 inches of the edge toward the center of the fleece.
2) Do the same on the other side, but fold toward the center two times - until the twice folded portion lies on top of the first fold.
3) Fold in the head wool.
4) Roll the entire fleece from the breach toward the shoulder and long side wool. Fleece is now ready to be tied. Using paper fleece twine, wrap it in two directions and tie as you would a package. There should be no loose ends hanging from the fleece. It should be loose enough to make judging easy, yet compact enough to prevent it from falling apart when handled.

DIVISION 51 -BREED FLEECES

(Fleeces shown from purebred sheep)

Premiums: 1st -10.00; 2nd -8.00; 3rd -6.00; 4th -4.00
Champion Ram Breed Fleece ..............................................$10
Reserve Champion Ram Breed Fleece ................................$8
Champion Ewe Breed Fleece ...............................................$10
Reserve Champion Ewe Breed Fleece .................................$8


Class:
1. Rambouillet, Ram Fleece
2. Rambouillet, Ewe Fleece
3. Targhee, Ram Fleece
4. Targhee, Ewe Fleece
5. Corriedale, Ram Fleece
6. Corriedale, Ewe Fleece
7. Columbia, Ram Fleece
8. Columbia, Ewe Fleece
9. Champion Ram Breed Fleece
10. Reserve Champion Ram Breed Fleece
11. Champion Ewe Breed Fleece
12. Reserve Champion Ewe Breed Fleece

DIVISION 52 -COMMERCIAL FARM FLOCK FLEECES
Premiums: 1st -10.00; 2nd -8.00; 3rd -6.00; 4th -4.00
Champion Ram Commercial Fleece ...................................$10
Reserve Champion Ram Commercial Fleece .....................$8
Champion Ewe Commercial Fleece ....................................$10
Reserve Champion Ewe Commercial Fleece ......................$8
Champion Ewe Commercial Colored Fleece .......................$10
Reserve Champion Ewe Commercial Colored Fleece .........$8
Grand Champion Fleece of the Show ..................................$15
Reserve Champion Fleece of Show (Youth&Open)..............$10


Class:
1. Ram Fleece, 64's -80's, fine
2. Ewe Fleece, 64's -80's, fine
3. Ram Fleece, 62's -60's, 1/2 blood
4. Ewe Fleece, 62's -60's, 1/2 blood
5. Ram Fleece, 58's -56's, 3/8 blood
6. Ewe Fleece, 58's -56's, 3/8 blood
7. Ram Fleece, 54's -50's, 1/4 blood
8. Ewe Fleece, 54's -50's, 1/4 blood
9. Colored Ewe Fleece
10. Champion Ram Commercial Fleece
11. Reserve Champion Ram Commercial Fleece
12. Champion Ewe Commercial Fleece
13. Reserve Champion Ewe Commercial Fleece
14. Champion Ewe Commercial Colored Fleece
15. Reserve Champion Ewe Commercial Colored Fleece
16. Grand Champion Fleece of the Show
17. Reserve Champion Fleece of the Show
 

 

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