674 Report on Butter, Cheese, Provisions, ^'c, at Kilbum. 
Of English, American, and other cheese of British make, the 
Judges report as follows : — 
TVe are sorry to liave to report that nearly all the exhihits in the classes of 
English cheese -were very inferior, possibly caused in some measure by the 
early period of the season preventing some from the finest dairies being sent in 
for competition ; and vre are of opinion that unless the tenant-farmers who 
make cheese at home pay more attention to its manufacture, so as to secure 
fine quality, they will be forced out of the market by the Americans. There 
is always a ready sale for the finest quality of English cheese at remtmerative 
prices. 
S. H. Cox. 
James Hcdso:*. 
Thomas Eiget. 
Only one of the Judges of Foreign Cheese has expressed his 
opinion in exiting, and it is as follows : — 
The Foreign Cheese exhibited at the Show was not good enough either for 
reward or faTourable notice, "and I very reluctantly consented to any prize 
being given except for one parcel of Eoquefort. 
I did not see my colleagues after leaving Kilbum, nor do I know the address 
of either of them. The less said about the cheese the better. I have the 
honour to be, yours respectfully, 
M. Pratt. 
In Great Britain a good deal of attention has been paid, for 
some years past, to improved modes of cheese-making. Dr. 
Voelcker's papers in this ' Journal ' have been of great interest 
and value. Some, at least, of the improvements recently intro- 
duced are owing to the alarm created by the importation of 
good cheese from America. Our dairy-farmers did not expect 
any extensive import trade in American butter ; but it was soon 
perceived that in an article like cheese the Americans would do 
a large trade with us. Looking to the extent of the trade, it is 
not easy to understand why American cheese-makers were so 
badly represented at Kilburn. In Class 345 (Canadian or 
American cheese) there was no award whatever. There were 
only four entries, and these were all made by ^Ir. ^Martin, of 
Kingston, Canada. 
It is highly probable that if we bring adequate knowledge 
and skill to bear on the production and treatment of milk as 
well as on the art of cheese-making, we shall hold our own 
against America. The point in which the Americans are likely 
to excel us most is the breeding of suitable stock. In America 
an effort is being made to reduce stock-breeding to a science ; 
whereas in these countries too many farmers breed cattle with 
little regard to a fixed object or to established principles. Con- 
sidering the unfavourable season at which some of the British 
cheeses were made, it appeared to me that they were not all 
inferior in quality. I do not presume to put my judgment 
