Report on Butter, Cheese, Provisions, Sfc, at Kilburn. 671 
cation, one of the Judges, with whom I was discussing the 
subject, said to me the best specimen of keeping-butter in the 
Classes 328 (Irish), 329 (Welsh), and 330 (English and Scotch), 
was No. 113, which was exhibited by Mr. Richard Collej, of 
Tjlfaen, Welshpool, Montgomeryshire, and which got first 
prize in its own class (329). The taste and flavour on this day 
were excellent ; but after two days' keeping it was inferior to 
many of the specimens which obtained no prizes at all. 
It is difficult to enter upon a criticism of this kind without 
giving offence ; but my object is to state a fact rather than to 
criticise. Mr. Colley went in to win, and he succeeded ; his 
butter— as Show-butter — was made up with great skill ; but, as 
the object of the prize was to encourage the production of keep- 
ing-butter, it must be admitted that the Judges failed to carry 
out the object of the Society. 
It is easier to find fault than to suggest remedies. The remedy 
for the state of things to which I am calling attention is to be 
found in a more searching test of the quality of keeping-butter 
than has been hitherto applied by Judges. 
The Champion Prize of lOZ. and a large Silver Medal for the 
best specimen of keeping-butter in the classes referred to gave 
an international character to this part of the show of butter. 
These honours were awarded to Mrs. Casperino de Lichtenberg, 
of Hessel, Srenaa, Jutland, for Lot 217, which also won first prize 
in its own class (333, Scandinavian butter). This specimen of 
butter Avas admirably prepared for* market. Towards the close 
of the Show its superior keeping properties, as compared with 
our home-made specimens, became more and more manifest. 
Like much of the Scandinavian butter exhibited, it was solid 
and uniform in texture, and well-flavoured. This is the sort of 
butter which is beating our own butter in our own markets. 
In this competition Danish butter-makers laboured under a 
disadvantage as compared with our own ; for it takes about five 
days to bring butter from the capital of Denmark to London. 
M. Delalonde does not think so highly of the fineness and 
flavour of the butters he examined as his colleagues. If he 
intends this remark to apply to the Champion-prize butter from 
Denmark and other Danish butter, I take leave to differ from 
him. It was as fine butter as could reasonably be expected. 
A remark occurs in Mr. Watson's Report, to which it also 
becomes necessary to draw attention ; I refer to the passage in 
which he says that the Swedish butter exhibited was made from 
new grass. Does he intend to convey the idea that it was made 
from this year's growth of permanent pasture? If so, I rather 
think he has made a mistake ; for the grass there is chiefly arti- 
ficial, or " Seeds," as we call it. When our dairy-farmers are 
