V20 Rejpori of the Steward of Dairying and Poultry at Windsot. 
The following is the report of the Judges of the Butter-making 
Competitions : 
Report of the Judges of the Butter-making Competitions. 
Saturday, June 22. Clasa 1. Ch urn Makers and Vendors or their Assistants, 
and Servants employed by public Companies or Butter Factories. 
The Working Dairy was as well equipped and complete as could be 
desired when the contests commenced on June 22. Twelve persons had 
entered, but only ten appeared for competition, one female and nine males. 
Three prizes were oilered, and the Judjres determined to award these by 
points: first fixing upon a maximum number for, («) skilful working, (6) 
quality, (c) appearance, and (d) weight of butter made, and then defining 
the highest proportionate approach to it under each head, and taking the 
highest total to decide the respective winners. The same quantity and 
quality of cream — 8 quarts or 20 lbs. — were given to each. Ice was provided 
by the Steward ad libitum, and free action was allowed to all the workers 
in its use and in the conduct of all their operations. The temperature of the 
cream at starting was in one case 5.j° Falir., in three others 57°, in five 58°, and 
in the last 59°. The time taken in churning varied greatly ; 30 minutes, 35, 
40, 47, 57, G8, 74, 75, 77, and 82 minutes. The first to get butter churned 
very fast throughout, but the butter was very soft. Another commenced 
churning very slowly, about 20 revolutions per minute, and never exceeded 4-5. 
The remainder all churned faster than this. The best granular condition of 
butter when the churning stopped was obtained in G3 minutes, the next 
best in 47 minutes, and in 40, 35, 57 respectively, or in an average of 53 
minutes. The weights of butter obtained when completed sliowed much 
variation. The highest weight was 6 lbs. 2 ozs., two others weighed G lbs. 
loz. each, two 6 lbs. each, one 5 Ih. 15 ozs., two 5 lbs. 14 ozs., one 5 lbs. 13 
ozs., and tlie lowest weight was 5 lbs. 12 ozs. The best quality — texture 
and flavour considered — -was with the greatest weight, the next with one of 5 
lbs. 14 ozs., and the third with one of the 6-lb. lots, and to these three the 
prizes were awarded. There was more equality of skill shown in handling 
the butter-worker, but three had a reduced number of marks placed against 
them for heinz too rough, and one an adverse mark for indifferent skill. 
The winners were: — 
First Prize, 5/., Joh2T Craig, 140 High Ilolborn. 
SECo:?fD Prize, 3/., .John Stanley L-itham, 60 Museum Street, W.O. 
Third Prize, 2L, David Pullex, 140 High Holborn. 
Reserve & V.II.C., Charles R. Valentine, Ludlow, 
Highly Commended, Mrs. Esther Brady and G. W. Gray. 
Tuesday, June 25, Class 2. Dairymaids. 
The competition on this day was limited to " dairymaidg," without 
any other restriction. There were 27 entries, and only two absentees. 
Each dairymaid was supplied with the same quantity of ripened cream 
as the workers were on Saturday. This was measured into twenty-Sve 
cans from a large circular vat, in four rounds ; two quarts at once, the 
cream being well stirred meanwhile, and then weighed with exactness 
to 20 lbs. weight, in order to give precisely the same quantity and quality 
to each competitor. 
Churning commenced at 11. .30 a.m., and the Judges watched in detail 
the following points : («) use of the thermometer, (b) speed and mode of 
churning, (c) time taken to produce butter, (d) condition it was in when 
churning was stopped, (e) washing and salting, and (/) skilful working and 
