Rej)ort on Butter, Cheese, Provisions, Sec, at Kilhurn. G69 
An International Exhibition fails unless it is planned on 
broad principles, and conducted in a way which is sure to pro- 
duce lasting effects on the classes interested, and, above all, on 
the men who conduct provincial and district shows. It is from 
this point of view that the Show possessed the deepest interest, 
and that it can be best regarded as having been a great success. 
The International Dairy was, in my judgment, the section of 
the Exhibition from which most permanent good will accrue to 
the landed interest of Great Britain and Ireland. This section 
was truly international. Our dairy business is more in need of 
immediate attention than any other branch of rural economy. 
We have in the United Kingdom close on four millions of 
milch cows, and it is admitted that by improved modes of 
managing milk and its products the wealth obtained from these 
cows could be increased by many millions sterling. This brings 
me at once to the subject of 
Butter. 
There were nine classes of butter, viz. Classes 328 to 336, both 
inclusive. These classes commenced with Irish keeping-butter ; 
then come English and Scotch, American, French, Scandinavian, 
Dutch ; and finally butter from any other European country. 
The prizes in all these classes were of the same value, viz. : — 
First, bl. ; second, 3Z. 
The competition for fresh butter was international, the prizes 
being — First, 10?. ; second, 8/. ; third, 6/. ; fourth, 4/. 
The opinions of the Judges, as far as they have been expressed 
in writing, are published here. Mr. Peacock, of Hammersmith, 
London, W., reports on all the sections in these terms , — 
Class 328, 329, 330. — Irish, Welsh and Scotch Butters. — A general im- 
provement. 
Class 331. Canadian Butter. — Quality not up to the average, much of it 
lieated in shipment ; later makes of Canadian butters ought to command good 
attention in the London market. 
Class 332. French Butter. — Quite up to average. 
Class 333. Scandinavian Butter. — A very fine description, and likely to 
hold its own against any manufacture. 
Class 334. Dutch Butter. — A very poor description, and not worthy of an 
award. 
Class 336. English, &c.. Fresh Butter. — Quite up to the usual average, and 
remarkably good, considering the inclement state of the weather. 
On the whole, the Butter Section was well represented. 
Mr. Burrows, of Tooley Street, London, S.E. ; Mr. Watson, of 
Carr's Lane, Birmingham ; and M. Delalonde, Rue d'Assas, 
Paris, report on Scandinavian butter as follows : — 
