Milk and Butter Tests at the Shrewsbury Show, 1914:. 169 



IV.— CAERPHILLY CHEESE. 



An extended experiment on the making of these cheeses on 

 the same lines as was done at Bristol was very successfully 

 carried out at Shrewsbury, the milk used being from the Short- 

 horn, Holstein and Jersey breeds. 



The weather was propitious, not always the case where 

 cheeses have to be made in the Show Dairy, which is open to 

 draught and variation in temperature, and the results appeared 

 to be satisfactory. 



At the conclusion of the Show, the cheeses were packed up 

 and sent, as in previous years, to be looked after by Miss Noble 

 (who carried out the experiments) until they were sufficiently 

 ripened, when a full report on them would have been written. 



For some unexplained reasons, however, the cheeses were 

 detained by the Railway Company for nearly three weeks, and, 

 when delivered, they were completely spoilt, so that the experi- 

 ment has altogether failed. • 



As in previous years, I desire to record my indebtedness to 

 my three assistant Stewards (Messrs. Alan Gibson, Lionel 

 Dashwood, and F. Byng-Stephens), Mr. Hasted (the Dairy 

 Clerk), Miss Kirke, the thirteen dairymaids, and the whole of 

 the StafiE. 



Ernest Mathews. 



Little Shardeloes, 

 Amersliam. 



It is well known that in spite of years of instruction in the 

 best dairy practice given at many centres, the standard generally 

 is still far too low, and the opportunity afforded by the large 

 crowds who throng the working dairy was turned to useful 

 account at Shrewsbury, as at previous shows, by Mr. p]rnest 

 Mathews, who gave a series of lectures during the week. The 

 educational value of this informal instruction is very consider- 

 able, for many people attend a show who would not think of 



