Produce. 
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one of sixty entries. The four first prize lots were superb, flavour 
excellent, colour even, of splendid texture, and all presenting 
a neat and clean appearance. The second and third prize lots 
were also very good, though one or two made from scalded 
cream were a little rough on the palate and slightly burned. 
The general quality of all the exhibits was good, though a few 
contained too much moisture, and in some instances the 
samples had been carelessly made up and lacked the attractive 
appearance of the prize-winning lots. Taken as a whole this 
class was very satisfactory. 
Cheese. — The cheese classes as a whole were quite up to the 
usual average in quality, and, considering the early period of 
the cheese season, generally reflected great credit upon the 
makers. The Cheddars were exceptionally good, being all rich 
in quality and mild in flavour. The class for Cheshires 
contained some very fine lots indeed, but some of the exhibits 
were too acid or too weak, and consequently lacked the choice 
aroma which is so much desired. Stiltons were too young to 
do themselves justice, but were very promising. Wensleydales 
were in a similar condition to the Stiltons, and would make 
good cheese later on. Double Gloucesters and Derbys were 
rather variable as to condition, but most of the lots shown 
were good meaty cheeses of improving character. In view of 
the close and scientific attention given to cheese making in our 
colonies, the Judge (Mr. John Pakeman) ventures to impress 
upon home makers the necessity of making fine-flavoured, 
appetising, rich cheese — not too acid on the one hand, and not 
unduly soft on the other — for there is always a good demand 
for it, and it was, and is, and can be, made to pay and please 
all round. 
Cider and Perry. — The cider in cask (Class 397), was fairly 
good, a few samples only being poor, but there were none of 
exceptional merit. The first and second prize lots were of 
good body and flavour. In Class 398 (cider in bottle, made in 
1906) there were twenty-three entries, some being excellent 
cider, but nothing of exceptional merit. A few entries were 
poor. The reserve exhibit was of fine fruity flavour, but had 
not the fermentation carried on sufficiently to constitute it as a 
first-class cider to keep under all conditions. If the percentage 
of alcohol had been higher it would have been placed much 
higher. Class 399 (old cider in bottle) contained fifteen 
entries, very few being of inferior quality. The third prize 
was perhaps the finest flavoured cider in the Show, but so low in 
alcohol that it could not be placed higher. In Class 400 (perry 
in bottle) there were nine entries. This class probably con- 
tained the finest sample in the Show. A few entries were 
not pure. 
