The Chester Meeting. 
541 
this fact will make the Royal Show at Chester in 1893 memorable to all 
interested in dairying, and especially to the Cheshire cheese makers. 
The section for uncoloured Cheshire cheese made in 1893 
(Classes 301-303) was “ as a whole very fair ; but the early 
date of the season and the extreme heat were prejudicial to 
the cheese showing as it otherwise would do.” These remarks 
apply to all three classes, but the Judges considered Class 303 
(for cheeses under 40 lb. each) “ superior to the other two 
classes.” 
The contest for the Champion prize was, in effect, a compe- 
tition of old against new, with the victory to the former. The 
successful dairy, Mr. Thomas Hciulbrooke’s No. 31, “ stands out 
well, condition, flavour, and colour being very good, quality not 
to be surpassed.” 
Other Cheese. — There was not a large display of cheese other 
than Cheshire. The Catalogue contained 20 entries of Cheddar, 
19 of Stilton, 7 of Double Gloucester, 4 of Leicester, 4 of North 
Wilts Loaf, 4 of Lancashire Toasting, and 19 entries not eligible 
for any of the foregoing classes. Cheddar of 1892 make was “a 
very good class, being of a rich prime quality, very well made.” 
Cheddar of 1893 was “also well made, and had every promise 
of proving good quality when matured.” Of Stilton made in 
1892 “the entries were small, but contained some very choice 
specimens.” Stilton made in 1893 was “difficult to judge in 
June,” but the Judges “ were pleased to find that the first and 
second prizes were awarded to the prize-winners for old Stiltons.” 
For Double Gloucester “ all the prizes went to makers non-resi- 
dent in Gloucestershire.” Leicester was “ a small entry of only 
medium quality.” For North Wilts Loaf “ all the prizes were 
given to cheese not made in Wilts.” Lancashire Toasting cheese 
was “ of a prime rich quality.” In Class 312 several of the 
entries were eligible for other classes “ and were thus disquali- 
fied. The Loaf Cheddars in it were good and took the chief 
awards.” In Class 313, cheese under 2 lb. weight, there was 
only one entry “ worthy of notice.” 
Of Cream cheese “ the quality on the whole was disappoint- 
ing.” 
Butter. 
The entries numbered 225, showing a marked increase on 
the 164 at Warwick last year. Of fresh butter, slightly salted 
(Class 315), “whilst there was a large number of good samples 
presented in excellent condition, there was room for improve- 
ment in the method of making up and packing.” For similar 
butter, but the produce of cows other than Channel Islands, 
