190 The Doncaster Show, 1912. 



484, in which an extra twenty marks were given for packing, 

 the entries were not numerous, but some of them were excel- 

 lent. The first and second prize butter gained full marks for 

 packing, and left little to be desired. 



Cheese. — The quality in the Cheddar and Cheddar truckle 

 classes was maintained, the cheese being well made, rich, and 

 of good flavour, which will develop with a little age. The 

 Double Gloucesters showed every indication of a good make 

 this season. Nearly all the Stiltons were well made, of good 

 quality, and only required time to mature into rich, ripe, 

 and blue cheese. The classes for Wensleydales (Stilton 

 and flat shape) were well filled, and the quality above the 

 average, with all the points necessary to the making of the 

 cheese perfection. The Cleveland cheese exhibits were charac- 

 teristic of the finest make, and only want maturing. The 

 Judge's opinion of the section as a whole was that it was above 

 the standard. 



The entries in Classes 487 and 488, for coloured and un- 

 coloured Cheshire cheese, were very good, both as regards 

 number of entries in each class and also the quality of the 

 exhibits. Very few cheese were found in these classes that 

 were not up to the mark. In fact they surpassed by far any 

 cheese that Mr. Welsby, the Judge, had seen this season, 

 either on the show bench or in the makers' rooms. One great 

 feature was that the weather previous to the Show had been 

 very suitable for cheese-making. In the Lancashire cheese 

 class the entries were small, but quality made up for it. As 

 all the leading makers were represented at Doncaster, this class 

 was found most difficult to judge. 



Bread. — Numerically the entries, compared with those of 

 last year, were distinctly disappointing, there being only forty- 

 nine entries against 120 at Norwich. In quality also the 

 exhibits were disappointing. To produce a loaf of good 

 appearance using stone-ground flour containing 85 per cent, of 

 the wheat berry, the wheat being English grown, needs a 

 process of manufactiire which few bakers care to trouble about 

 following ; moreover such bread, on account of there being a 

 limited demand, does not justify the baker in spending the 

 time and trouble necessary to turn out bread that will give 

 satisfaction. Only those bakers, therefore, who make special 

 efforts to obtain good results, to secure prizes, make bread 

 worth staging for exhibition purposes. It follows — and need not 

 be a matter of surprise — that not more than a dozen of the 

 loaves exhibited were found worthy of being called exhibition 

 bread, the i-emainder in most cases being poor stuff. Many of 

 the loaves sent in contained more than 85 per cent, of wheaten 

 flour, and seven entries could be classed as wholemeal bread. 



