Poultry at the Norwich Show. 
713 
Clmi 178. — Fiiir average quality. 
Classes 179 ami 180. — Very good. 
C7«ss 181. — Fair average qualit}'. 
Class 182.- — -Only three exliibitor.''. We awarded No. 26 second prize, 
considering none of them of sunicient merit to entitle any to a first prize. 
Classes 183 and 184. — Fair average quality. 
In regard to tlie butter submitted to our judgment, we found Class 185 
—for Fresh Butter ahsolutehj fr'.e. from. Salt — to be, as a rule, of an 
inferior quality. We think this is to be partially accounted for by the 
feet that it had been delivered some days previously to the Society; and 
though -Ke admit that well-made butter ought to stand, and successfully 
stand this test — still, when we consider the variety of packages, the objection- 
able cloths and unsuitable wood packages in which they were placed, we 
cannot wonder that many suffered seriouslj'. We were much sur|irised to find 
that one or two lots had been packed in cabbage-leaves — witli the result 
that the butter was rendered quite offensive — and the cabbage-leaves had 
entered into the category of decayed vegetable matter, which, in conjunction 
with so very susceptible an article as butter, simply meant its destruction as 
an article of wholesome food and an appreciated adjunct to the table. 
The other Class — of Slightly Salted Fresh Butter — was of a higher 
standard, and we were able to award more commendations. 
Class 187— /or Fackarjes of Salt Butter — fell short of the standard we 
felt it our dut)- to require before awarding a first prize. This, therefore, was 
withheld ; and we would desire to see a large improvement in this important 
class, and would wish to record our opinion that exhibitors would do well to 
bear in mind that neither water nor salt in excess are welcome discoveries to 
any set of Judges at the present day. 
Jas. Watsox. 
JUBAL WkBC. 
Henry Overman. 
XXW — Poultry at the Noricich Show. By Edwaed Beown, 
F.L.S., Editor of the ' Fanciers' Gazette.' 
With the desire to make the Poultry Section of the Royal Show 
educational I have been invited to report upon it. But to report 
in the usual way is not my intention. There are many features 
which deserve comment, such as the arrangement of the Show, 
the classification, and the system of judging; but these need not 
be fully touched upon here, as they would take up the space 
which I think can be better devoted to another purpose. Thus 
much I will, however, say, that, both at Preston in 1885, and 
at Norwich this year, the judging has been on the whole very 
satisfactory, and I have never seen Shows better judged. There 
can be no question that the triple system of judging has many 
advantages. It prevents hasty awards, and causes Judges to 
think and to discuss their awards before they are made — an 
advantage which is too often overlooked. Whilst, therefore, 
there are many things in the Poultry section of the Show which 
I believe might be improved, it is desirable to adhere to the 
VOL. XXII. — S. S. 3 A 
