The Doncaster Show, 1912. 



191 



One of the entries waa disqualified, the tiour used in tlie 

 making of the bread being without a doubt an English country- 

 patent. 



In justice to the prize winners in the professional classes 

 it should be stated that great pains and much care must have 

 been expended to get their bread so near perfection ; some of 

 this bread would have taken prizes at any show. 



Cider and Perry. — The competition as a whole was somewhat 

 disappointing both as regards quality and number of entries. 

 The Cider classes, however, were appreciably stronger than 

 those for Perry, which were decidedly weak and much below 

 the average. Undoubtedly the 1911 vintage has not fulfilled 

 expectations, many ciders of first-rate quality otherwise being 

 marred by excessive bitterness. Of individual classes the most 

 uniform degree of merit was met with in Class 503, for sweet 

 bottled Cider made in 1911, there being several very good 

 Ciders entered. The first prize awarded was given to a typical 

 Devonshire Cider, which afforded an excellent example of the 

 best qualities typical of that county's produce. This was also 

 awarded the Champion Cup for the best Cider in the Show. 

 Class 504 for old bottled Ciders contained a few good exhibits, 

 but the classes for new and old draught Ciders were not 

 distinguished. The Perry classes contained no really good 

 exhibits. 



Some disappointment to exhibitors would be avoided if 

 some of them displayed more care as to their entries in the 

 Dry and Sweet Ciders classes. Some very good exhibits had 

 to be passed over unnoticed on account of entry in an unsuitable 

 class. 



The following are the chemical analyses of the prize-winning 

 samples : — 



Class 499. — Casks of Dry Cider, of not less than 18 and 

 not fnore than 30 gallons, made in 1911. 



