The JVorwich SJiow, 1911. 



239 



Class 492. — One Dozen Cider, made previous to 1910. 



Class 493. — One Dozen Dry Perry. 



[No Award. Gravity too high in all cases.] 



Class 494. — One Dozen Sweet Perry. 



257 

 264 

 266 



1-045 

 1035 

 1032 



1-90 

 2^50 

 3-40 



12-36 

 998 



0-62 



•51 

 ■469 



-(;3 



Ist Prize 

 2nd Prize 

 3rd Prize 



Wool. — While some of the sections were remarkably good, 

 the exhibits as a whole were only about the average. In Class 

 496 (Lincolns) four exhibits were disqualified for not having 

 complied with the conditions as to washing of fleeces, and again 

 in Class 505 one of the best exhibits was disqualified for the 

 same reason. In Class 502 three exhibits were disqualified for 

 being tied with string, and the Judges hope this will help 

 to kill the reprehensible practice of tying with foreign matter. 

 In several instances, particularly in the Scotch class, the Judges 

 had doubts about condition 85 having been observed, but in 

 every case unless they could feel quite certain, the exhibitor 

 was given the benefit of the doubt. 



Bread. — The offer of prizes for bread at the Norwich Show 

 svas a new departure for the Society, and no less than 112 

 entries were received. Each exhibit consisted of two 2-lb. 

 loaves baked in tins and made from stone-ground flour. Mr. 

 Kirkland, who acted as Judge in this section, has made the 

 following report : — 



The number of entries — 112 — was very satisfactory under the conditions 

 on which the competition took place. Although there are still many mills 

 with stone-grinding jilants, there may have been some people who would have 

 entered, but who were prevented by their inability to get supplies of suitable 

 flour. So far as the competitors amongst professional bakers were concerned, 

 the terms of the competition may not have been sufflciently well known to 

 them. 



About half of the competitors were commercial bakers, and amongst those 

 were several who, from their experience as competitors, might be classed as 

 professionals. The first and third ijrizes were obtained by bakers whose names 

 are well known in the trade as competitors ; the second prize-winner is not 

 so well known. The Reserve Number and Highly Commended went to a youth 

 who is a student at the National Bakery School, London. The first place 

 amongst five other Highly (Commended was obtained by a lady, and a well- 

 known prize-winning firm of bakers was second in this grade. All the four 



