542: 
The Chester Meeting. 
pure or cross-bred (Class 316), the competition was ex- 
ceedingly close in regard to the majority of the samples shown, 
the flavours in many cases being very fine. They were pre- 
sented in a manner reflecting great credit on the makers, though 
in some instances there was considerable room for improvement 
in this respect. The Judges cannot express too high an opinion 
of the arrangements made for staging the butter in these classes, 
and for the keeping of it in condition by means of the clever 
device of the ice-trough.” 
Of salt butter “ there was considerable difference not only 
in the flavours, but also in the texture and colour of the butter 
shown in Class 316.” The first prize exhibit in Class 317 
“ was decidedly the best of all the potted butters, and showed 
evidence of careful manipulation and skill, the natural flavour 
of the butter being well preserved.” The general character of 
the butter shown in these two classes “ suggests the desirability 
of greater attention being bestowed on the proper making and 
preservation of this kind of butter.” 
Cider and Perry. 
The two dozen entries in this section were rather below 
the average number. The counties represented were Devon, 
Gloucester, Hereford, Norfolk, and Somerset, but there was no 
exhibit from Worcester on this occasion. The Judges, having 
reported the exhibits to be “ generally a good lot, and most of 
them of a genuine character,” proceed : — 
They hope, however, that at future Shows there may he a larger compe- 
tition, as cider and perry are daily becoming more favourite drinks, and 
farmers would do well to turn their attention to the production of samples 
of a quality that would suit the public taste. This must be done, first by 
better attention to orchards, both in planting good sorts of fruit and in 
pruning and manuring, and also in giving greater care to the making of the 
cider, both in sampling and storing the fruit, and to cleanliness in making, 
for this point is of the greatest importance, as it is in brewing, or cheese- 
making, or indeed in any process which has to deal with fermentation. 
Jams and Preserved Fruits. 
Three of the six classes in this section were vacant, and the 
remaining three had but 10 entries amongst them. The Judge 
reports : — 
The entries in Class 322 (whole fruit jams) and Class 323 (bottled 
fruits) are of exceptional merit, and I regret that there are not more 
exhibitors, as I am sure that this industry has done more to encourage the 
growth of high-class fruit than anything else, which is proved by the greatly 
increased acreage of fruit that immediately follows the establishment of a 
