580 JReport on the Exhibition of Live-Stock at Newcastle. 
meat. There was keen competition amongst pigs of great 
size and usefulness, shown by the Aylesbury Dairy Company, 
Messrs. J. & J. Norman, Mr. W. H. Mitchell, and Mr. R. N. 
Sutton-Nelthorpe. The Judges remark upon a variety of colour 
and form which breeders should endeavour to remove, 
Meport of the Judges of Coloured Pigs. 
Class 191. — The first-in-ize Boar was extremely good, and had great 
length and good quality. The second had fine quality, but -was rather short," 
and the reserve was somewhat out of condition. 
Class 192. — It seems to us that it would be better to have only two 
young boars shown in this Class instead of three. There seems to be at 
least one inferior boar in each lot, which would not improve the breed, and 
if purchased because of a prize lot, might deceive a breeder. We withhold 
the third prize on this ground. 
Class 193. — A grand Class. Two types of animals were exhibited, one 
showing superior form and quality, and the other perhaps greater size, but 
coarse. 
Class 19-4. — The same observation aj^plies as to Class 192. 
Class 195. — Nothing very special. Only one good in this Class. 
Classes 196 and 198. — Same observation a^jplies as to Class 192. 
Class 199. — The Tamworth Pigs showed in greater numbers than 
formerly, and if they are to come into favoiu: with breeders, one colour 
should be recognised as the correct t\~pe. The colours differed a good deal, 
as also did the quality of hair and depth of sides. 
K. Harvey Masox. 
Matthew Savidge. 
CHEESE. 
There were in all 47 entries of Cheese — 7 of Cheddar, 7 of 
Cheshire, 10 of Stilton, 2 of VVensleydale, 10 of other British 
make, and 11 of English Soft cheeses. The Cheddar cheeses as 
a whole were of a high class. The other varieties were more 
uneven in merit. 
Bejporl of the Judges of Cheese, 
We have much pleasm-e in stating that the Cheddar Cheeses \veT& excellent, 
having retained condition and flavour, and will still keep a greater leugtli 
of time if required to do so. 
Cheshire. — We found this a very good Class, but not as a whole equal to 
the Cheddar Cheeses in their keeping qualities. 
Stilton. — We were not at all satisfied with this Class, the prize lots only 
being of fine quality. 
Wensleiidule. — These Cliceses were over-kept, and had lost their flavour. 
Any other British Make. — A few of these lota were excellent, but as a 
whole improvements are needed. 
Eitijlish Soft Cheese. — In this new but important branch of dairy farming 
we advise careful study with a view to improve the quality. 
George Lewis. 
Georue Guiroxs, 
