446 The International Dairy Exhibition at Hamburg, 1877. 
of distributing prizes for especially prominent productions, or particulai 
ability in promoting the interest of the dairy; the particulars of which will 
be afterwards published. 
The Exhibition was divided into two great sections, one 
being devoted to milk and its products, and the other to 
machines and other aids to the preservation of milk and the 
manufacture of its products. In other words, in the latter 
section one found the means employed, and in the former the 
results obtained. Live-stock and natural feeding materials were 
excluded, but artificial foods were allotted a subsection. The 
two sections were subdivided as follows : — 
Section I. — Milk and Milk-products. 
Group 1. — Preserved and condensed milk. 
Group 2. — Butter. 
A. Fresh butter for consumption in the neighbourhood of its manu- 
facture. 
a. Salted. 
b. TJnsalted. 
B. Keeping butter, suitable for shipment to distant places. 
a. Winter butter, old and new-milk butter in casks, and war- 
ranted to keep sweet at least four weeks. 
b. Summer (or grass) and autumn (or stubble) butter. 
C. Preserved butter, in tins, or otherwise packed for long keeping, or 
intended for that purpose. 
D. Whey butter. 
E. Melted butter. 
F. Artificial butter (admitted for comparison). 
Group 3. — Cheese. 
A. Cheese from cows' milk. 
1. Skim-milk cheese. 
a. From milk skimmed after 12 hours' standing. 
b. From milk skimmed after standing more than 12 hours. 
2. Export cheese. 
3. German, Dutch Danish, English, French, Swiss, &c, cheese. 
B. Cheese from goats' milk. 
C. Cheese from sheep's milk. 
Group 4. — Various milk-products (milk-sugar, milk-vinegar, &c). 
Section II. — Implements and Auxiliary Materials used in the Dairy. 
Group 1. — Machines, implements, and utensils, for the carriage and keeping 
of milk, which are used in the dairy from the time of milking to the sale 
or consumption of milk or its produce. 
Group 2. — Complete fittings for the dairy, collections of implements, and 
machines. 
Group 3. — Auxiliary materials : as rennet and colouring-matters. 
Group 4. — Cattle-food, exclusive of straw, hay, and grain. 
