642 Report of the Steward of Dairying and Poultnj at Nottinf/ham, 
Comparing the two classes, it will be seen that the figures of the second 
class stand relatively higher, and that the cross-bred in this division shows 
a higher result of butter-fat for its size than the prize-winners in the other 
class. This gives additional evidence to the great value of Jerseys as butter 
producers. 
No. 1192 and No. 1183 were both beautiful animals ; the former, which 
was only four years old, had a considerable advantage over its older rival, 
now in her ninth year. Taking this into account, the record of the latter, a 
well known animal (" Frieda ") is a splendid one. I was informed too that 
she had not been quite well since her journey to the Show, and her yield of 
milk, which was generally 44 lbs. a day, had fallen off by about 7 lbs. The first 
prize winner, " Daisy " (No. 1192), has had two calves, and was stated to give at 
home 45 lbs. of milk daily, never going dry, whilst from fourmilkings 4^ lbs. 
of butter are reckoned to be obtained. The figures both of quantity and 
butter-yield agree, it will be seen, very closely with the weights I obtained 
and with the results of my analyses on the Nottingham Show Ground, 
lacidentallj' it may be mentioned that decorticated cotton cake (broken fine) 
was the food given to this cow, together with bran and crushed oats. No. 
1183 was also fed with decorticated cotton-cake and other foods. 
J. Augustus Voelcker. 
Butter. 
The entries of butter were 158, and in the opinion of Mr. 
Hudson — whose report I append — they were unusually good. 
Report of the Judge of Butter. 
The show of fresh butter in Classes 180, 181, and 182 was exceedingly 
uniform, and of first-rate quality. I have not seen so many tine exhibits of 
butter at one time for many years past. The weather being bo very cold, in 
my opinion added considerably to this fact. Class 183 of salted butter, 
with the exception of the first and second prizes, was not a good class ; 
most of the exhibits had an old and strong flavour from over-keeping. 
Butter kept beyond a fortnight should be hermetically sealed. 
Jas. Hudson. 
Last year at Newcastle no condition was imposed to test the 
keeping qualities of the salted butter. This year it was sent in 
a month laefore the commencement of the Show, and kept in a 
very cool cellar at Wollaton Hall. It is disappointing to find 
so little improvement has been made in the art of potting butter. 
Following up Mr. Hudson's suggestion, it might be well to offer 
a prize for the best hermetically sealed vessel which did not 
require the use of solder, and which would not taint the butter. 
I would suggest that the fresh butter should be sent to the Show 
in pound pats or rolls, wrapped in butter paper or muslin, and 
that ice, cabbage leaves, flowers, and other extraneous articles, 
should be prohibited. The Society now provides cases covered 
with glass for the butter, so that it might well be sent in on 
Saturday and judged with the other exhibits on the Monday 
morning. 
