I 90 



Journal of Agriculture. 



[8 March, 1907. 



Class J. — Loaf Cheese, 



187 

 188 



189 

 190 



190 a 

 190b 



191 



192 



193 

 194 



198 



199 



200 



201 



202 

 20:! 



204 



20.1 



206 

 207 



208 



211 

 212 



213 



214 



215 

 216 



C'onipetiTor. 



Points Awarded. 



m m 



G. Mathiesoii, Moyana .. 42.5 27.5 



Benambra Factorv . . 42 28 



Jas. Eeid, Bruthen .. 44.5 | 28 



Boisdale Factory . . . . 42 . 5 27.5 



BoJsdale Factorv .. .. 42.5 27.5 



Boisdale Factory .. .. 43 27.5 



M. Dunlop, Koo-wee-rup .. 41 26.5 



J. Fitzpatriciv, Heyfield .. 41 26.5 



H. Hemiessy, Bena ... 42.5 27 



P. Irvine, Orbost . . . . 43 . 5 > 27 . 5 



Toora Factory . . . 40 26 . 5 



Welslipool Factory .. 40 26.5 



E. and J. Crotlier.s, Wangooni 42.5 27.5 



Cobrico Cheddar Co. .. 44.5 29 



Claclian Dairy, Cororoolc? ..43 27.5 



Gleiicoe Factory . . . . 41 23 



Hay Bro<., Colac .. .. ] 42.5 27 



P. Kenna, Frcimlingliam 43 27.5 



D. and J. McRae . . .. 43.5 27 



McConachy Bros., Cororoolie 4 3 2S 



A. McRae, Larpent .. i 42.5 27 



Warrnambool Factorv . . ; 43 | 27 



Wattle Hill Factory ■ .. : 43.5 2-! 



Lade Bros., Strath Creek ..43 27.5 



Sutton Grange Factiry . . 44 28 



Manns Factorv. X.S.W. 42.5 27.5 



Wolseley Park Co.. N.S.W. . . 43 23 



Circular Head Fact )ry, Ta5- 43.5 j 27.5 

 mania 



14.5 



14.5 



14.5 

 14.5 



14.5 

 14.5 



13 



14 



14 

 14.5 



14 



14 



14.5 



14.5 



14.5 

 14.5 



14 



14.5 



14 

 14 

 14.5 



14 



14.5 



14 

 14 



4.5 

 4.5 



4.5 

 4.5 



4.5 

 4.5 



4.5 

 4.5 



5 



4.5 

 4. .5 



5 



5 



5 



4 



4.5 

 5 

 4.5 



4.5 

 4.5 



91.5 



89 



89 

 89.5 



85.5 



86.5 



88 

 90 



85.5 



85.5 



89- 



92.5 



90 



88.5 



89 

 90 



83.5 



89 

 93.5 



89 

 89.5 



Chemical Analysis. 



/o 

 Fat. 



Casein. Water. 



90 



43.5 

 32.2 



35.2 

 35.9 



36.0 

 36.5 



34.9 



35.4 



36.6 

 34.5 



34.8 



35.3 



34.0 



37.1 



35.4 

 36.1 



33.4 



34.2 



34.8 

 34.9 

 33.1 



37.0 

 34.2 



37.4 



35.4 



35.6 

 34.7 



24.4 

 27.6 



24.9 

 26.0 



25.2 

 24.7 



24.9 



27.3 



24.9 

 24.5 



24.3 



25.4 



28.0 



8.0 



24.7 

 25.4 



2 J . -l 

 25.6 



5.6 

 4.1 



25.2 



26.3 



25.8 

 25.4 



24.6 

 34.8 



32.7 

 31.8 



30.5 

 29.6 



33.6 

 31.8 



31.6 

 34.2 



33 . 9 

 31 .3 



36.0 



32.8 



3?..0 

 32.7 

 34.3 



32.4 



■ih . 1 



31.0 



30.2 



32.6 

 33.3 



% 

 Salt. 



1.94 

 1.49 



2.01 

 2.33 



1.87 

 2.39 



2.06 



1.71 



2 20 

 1.66 



1.67 



1.14 



1.83 



1.93 



1.75 

 1.85 



1.89 



2.07 



1.79 

 1.84 

 1.50 



1.80 

 1 .00 



1.63 



1.89 



1.72 

 2.04 



23.6 35.4 1.91 



fat was 12.7 per cent. ; casein, 7.4 per cenr. ; water, 13.1 per cent. The 

 values of the different cheeses will be obvious to e\ery one. 



In conclusion, it may be suggested that all agricultural and similar 

 societies who have dairy produce exhibitions should award prizes only when 

 merited. The habit of awarding ist prizes to cheese where there is only 

 one exhil)it is a bad one. unless the cheese is worthy. Unless, the exhibit 

 comes up to a certain standard no prizes should be awarded. A visit to 

 manv of our countrv shows will show this s\ stem toi prevail, cheese win- 

 ning a prize that probably would not score jnd-grade marks. The e\ils 

 of such a system must be obvious to all. 



