The Norwkli Show, 1911. 237 



The prize winning lots were quite outstanding in fluvour and 

 texture, and in appearance well set up. The first prize lot was 

 perhaps the most outstanding exhibit in the cheese section, and 

 sliowed beautiful quality, with appearance and finish all that 

 could be desired. The Cheddar truckles was rather a small 

 class. The prize lots were excellent samples of this variety 

 of cheese. Cheddar makers would obtain more uniform 

 results in the early part of the year if more attention was given 

 to the ripening agent used in the milk.* The Cheshire Classes, 

 481 and 482 (white and coloured), were fairly well filled. 

 The quality of the coloured Cheshires was somewhat irregular 

 and nothing of outstanding merit was found. The principal 

 fault was tightness with over acidity and dulness of colour. 

 The tightness might, to some extent, be accounted for by the 

 extremely hot weather experienced during the early part of the 

 season, which has the effect of hurrying on the acidity change, 

 and results in tightness or poorness in the matured cheese. 

 Cheshire makers should guard against making cheese of this 

 type, particularly in the early part of the season when milk is 

 poor in fat and in consequence easily affected by acidity. The 

 white Cheshires were very similar in quality to the coloured, 

 and generally showed similar faults, nothing of outstanding 

 quality being found. Double Gloucesters were a small class 

 and the quality very irregular, nothing that could be described 

 as fine was found. The class for Lancashire cheese was also 

 a small one, but several useful samples were exhibited. The 

 first prize lot might be described as a useful sample. The Stiltons 

 were excellent, and possibly more regular in quality than any 

 other class in the cheese section. The prize lots were quite 

 outstanding, and with maturing would develop all the features 

 of prime Stilton. The appearance and finish of the cheese was 

 in every way creditable. 



Cider and Perry. — Taking the section as a whole, there did 

 not appear to l)e the improvement in the exhibits that might 

 have been expected after so much has l)een done to bring into 

 notice the improved modes of manufacture, and to emphasise 

 the supreme importance of absolute cleanliness in connection 

 with everything connected therewith. There were many 

 instances of faulty casks and dirty bottles having been used, and 

 of preservatives, sweets, and possibly alcohol having been added. 

 Two samples in Class 487 were disqualified, l)ut the remainder 

 were of fine quality, and one was R.N. for Champion. In 

 Class 488, there was a great amount of solids, in one case an 

 excessive amount, but although no exhibit was disqualified, there 

 was an opinion that in that case the amount was not natural. 

 The entries of Old Cider (Class 489) were small, and two of 

 these were quite out of condition. In Class 490, one entry was 



