670 Report on Butter, Cheese, Provisions, S^c, at Kilhurn. 
Judging tlie butter in Class 333, we found the majority of it " first-class," 
and that which was not perfect required very little alteration or attention to 
make it such. We noticed in many instances that the hutter-milk bad not 
been all takcu out, which is a very important matter in making butter of 
good keeping quality. The only other faults we could find were some weak- 
textured makes, also too much water allowed to remain in the butter, which 
spoilt it in competition with the finest shown, which had none of these three 
foults, thereby it obtained the Champion prize. 
Class 335, or " Finland " butter, we found of a very low class and not fit 
to compete against Class 333, it being all strong-flavoured and in many 
instances rank, and not suitable for the London market. 
The " Swedish " butter, which was awarded two prizes, was very fine, and 
nearly equalled the finest Danish. 
M. Delalonde gives his own opinion in these words : — 
I have not much to add to the Report that Messrs. Watson and Burrows 
have addressed to you. However, 1 believe that the manufacture of the 
butters that we have examined (well-made though they be) are still capable 
of being improved. The butlers which I tasted are good, certainly, but I do 
not coincide perhajjs entirely in the opinion of Messrs. Burrows and Watson 
as to the fineness or delicacy of these products. 
Mr. Watson, in another separate communication, says : — 
I would wish to add that while the Danisli butter as a whole was exceed- 
ingly good, 'and very many of the exhibits showed a high state of excellence, 
and while some few of the exhibits from Sweden — made from new tjruss feed- 
showed almost an equally high state of excellence in quality and manufacture, 
I think it right to say that a large number of the exhibitors in the latter 
(Swedish) section, and nearly the whole of those from Finland, sent the products 
of the winter or early spring moni^hs, when the cattle were feeding partiall}^ 
and in some cases wholly upon dry or preserved (fodder) food, by no means 
so suitable for the production of fine quality of butter as that made when 
the Cows arc feeding upon fresh grass food. The produce of the former 
(fodder-made) would not be nearly equal in quality, cither in flavour or keeping 
properties, &c., and would not bring nearly so good a price in our English or 
any other market that I know of. 
I have now to add some independent observations of my own, 
and before doing so have to express my regret that Professor 
Segelcke, of Copenhagen, who was one of the Judges, and who 
has devoted a great portion of his life to the study of butter, has 
made no report. 
The .Judges of butter at Kilburn had no easy duty to p^form. 
I can bear testimony to the circumstances that they went 
through it with care and attention. On the day of the adjudi- 
cation I met no person who questioned the awards ; but, in a 
day or two after, some of them were freely criticised. I refer 
more especially to Irish and British keeping-butter. It is 
most difficult to judge keeping-butter soon after it is made 
up ; and many of the specimens of British and Irish keeping- 
butter had been sent direct from the maker's hand to the Show. 
It is best to illustrate my argument. On the day of adjudi- 
