Report of the Steioard of Dairying and Foultrij at Nottingham. G4o 
Cheese. 
There were 115 entries of clieese ; the hard cheeses mftde a 
very fine show, but the soft cheeses were disappointing. T^iere 
was no exhibition of the Colwick cheese, a locally made ^ft 
cheese something like the French Brie cheese, which is high\v 
popular in Nottingham and must be very profitable to th^ 
makers. I had the good fortune to obtain half of one of the 
First Prize Stiltons which had been presented by the maker to 
Lady Middleton, and could not resist sending a portion to the 
Society's laboratory in the hope that Dr. Voelcker might be able 
to throw some light upon the cause of its excellence. He found 
it to contain 46 per cent, of fat, and to be richer than the best 
cheese the late Dr. Voelcker analysed and reported upon in his 
able ai'ticle on Cheese in Part I. of Vol. XXII. of the First Series 
of the Journal. As Mr. Jubal Webb points out in the report 
which I append, if this class of cheese were more common, we 
should hear less of the watery and strong-flavoured Gorgonzola 
now flooding our markets. The successful makers of Stiltons 
were well rewarded at the Nottingham Show, Mr. Morris, of 
Manor Farm, Saxelby, Melton Mowbray, taking First and 
Second Prize in the class of Stiltons made in 1887, and Second 
Prize in the class for any British cheese made in 1888. It 
appears to be desirable to restrict exhibitors of cheese to one lot 
of three or more cheeses in each class, and that a special class 
should be instituted to encourage early ripened Stiltons made 
in the year of the Show. 
I have to express my regret that well-founded complaints 
were made by some of the exhibitors of butter and cheese, that 
their exhibits or the cloths belonging to them were lost. Great 
care was taken to return everything, but in consequence of some 
of the exhibits being sold to the agents recommended by the 
local committee, and of some of the articles being removed by 
the exhibitors themselves, there was not, on this occasion, that 
regularity which was desirable. 
Rejjort of the Judge of Cheese. 
In reporting on the cheese at the Nettingham Show, it is very 
gratifying to be able to state that it was both comprehensive in the varieties 
shown, and satisfactory as regards the general standard of quality that pre- 
vailed. The lateness and the coldness of the season prevented the cheese 
being so well developed in flavour and ripeness as would otherwise have been 
the case, but notwithstanding this drawback the exhibits were such as to 
deserve high commendation. 
Though the CAet^c^ar cheese held and maintained a well earned and justly 
deserved reputation, and the Cheshire strove hard to follow suit, successful 
attempt* at early ripening being especially noticeable amongst them, yet 
