Farm  and  Dairy  Produce. 
177 
Prizes^,  Clni^se.'^,  and  Entries  of  Farm  and  Dairy  Prodnce, 
1903  and  1904. 
Produce 
Prizes 
Classes 
Entries 
1903 
1904 
1903 
1904 
1903 
1904 
£ 
No. 
Ko. 
No. 
No. 
Butter 
71 
41 
5 
4 
154 
92 
Cheese 
90 
78 
8 
16 
90 
58 
Cider  and  Perry 
40 
40 
4 
4 
79 
65 
Corn  ..... 
42 
42 
7 
7 
19 
23 
Wool  ..... 
48 
48 
8 
8 
37 
51 
Hops 
48 
48 
() 
6 
15  - 
11 
Hives  and  Honey 
70 
53  , 
■ ! 
50 
37 
203 
244 
Total  .... 
£409 
£350 
88 
82 
597 
544 
Butter. — The  entrie.s  totalled  ninety-two  in  the  four  clas.se.s. 
Mr.  Thomas  Latham  acted  as  Judge,  and  reported  that  (dass 
3(51  (ten  entries),  for  butter  delivered  on  or  before  May  7, 
included  some  very  useful  exhibits.  Class  302  (fourteen 
entries),  for  2 lb.  rolls  of  butter,  included  some  very  good  and 
some  very  inferior  exhibits.  Class  303  (forty-one  entries),  for 
fresh  butter  slightly  salted,  was  a very  good  one  on  the  whole, 
but  scarcely  so  good  as  might  be  ex[)ected.  Class  304  (twenty- 
seven  entries),  for  butter  made  from  milk  drawn  from  cows 
outside  the  C’hannel  Islands  breeds,  was  not  a good  one,  and  if  the 
butter  that  took  the  prizes  in  the  preceding  class  had  been 
eliminated  the  class  would  have  been  a very  }>oor  one. 
Cheese. — In  addition  to  the  usual  classes  for  dieddar, 
Cheshire,  Stilton,  Wensleydale,  Double  Gloucester,  and  Wiltshire 
cheeses,  classes  were  added  this  year  for  Cheddar.  Truckle, 
Leicester,  Caerphilly,  and  cream  cheeses.  Prizes  for  Brie, 
Camembert,  Coulommier,  Pont  I’Evcque,  Gervais,  and  Port  du 
Saint  cheese  of  English  make  were  also  offered,  and  it  is  some- 
what surprising  that,  considering  the  attention  now  given  in  this 
country  to  the  making  of  French  cheeses,  no  entries  for  them 
should  have  been  forthcoming.  The  Cheddar  cheese  (Class  365) 
was  on  the  whole  very  good.  Cheshire  cheeses  (Class  366)  were 
well  above  the  average  in  quality.  Stilton  cheese  (Class  367) 
was  excellent  in  quality.  Wensleydale  cheese  (Class  368)  was 
very  poorly  represented,  and  the  only  cheese  worthy  of  notice 
was  that  which  gained  the  first  prize. . The  J udge  remarks  that 
Double  Gloucester  cheese  (Class  369)  seems  to  be  losing  the 
VOL.  fi5.  Is 
