188 
The  Gloucester  Show,  1909, 
is  necessary,  however,  to  draw  attention  to  the  fact  that  several 
exhibitors  had  butter  present  in  classes  in  which  it  was  not 
entitled  to  be.  Both  in  Classes  438  and  440  butter  was  shown 
identical  in  every  respect  with  that  entered  in  Classes  437  and 
439.  Classes  437  and  439  were  for  butter  from  the  milk 
of  Channel  Island  and  South  Devon  cattle  and  their  crosses, 
whereas  Classes  438  and  440  were  for  butter  made  from  milk 
of  cattle  of  any  breed  or  cross  other  than  the  Channel  Island 
and  South  Devon  cattle  and  their  crosses.  Obviously  those 
who  entered  butter  of  exactly  the  same  quality  under  the 
two  different  conditions  did  so  at  a disadvantage  to  themselves, 
if  not  to  other  exhibitors,  as  in  all  fairness  to  other  exhibitors 
their  entries  in  one  of  the  classes  had  to  be  disqualified.  Class 
441  for  2 lb.  of  butter  made  up  in  plain  pounds  from  scalded 
cream,  attracted  a good  many  entries,  and  the  prize  winning 
exhibits  were  of  most  excellent  quality.  In  Class  442  for 
3 lb.  of  fresh  butter  slightly  salted,  made  up  in  pounds  in  the 
most  attractive  marketable  designs,  many  of  the  designs  were 
of  a highly  elaborate  character — made  in  some  cases  at  the 
expense  of  the  butter,  when  a more  simple  imprint  would 
have  left  it  of  better  shape  and  appearance.  In  Class  443  for 
3 lb.  of  butter,  fresh,  slightly  salted,  made  up  in  pounds  and 
packed  in  non-returnable  boxes  for  transmission  by  rail  or 
parcel  post,  several  exhibitors  evidently  had  very  little  idea  of 
a practical  means  of  packing  butter  for  market.  In  a few 
instances,  however,  the  packing  was  all  that  could  be  desired, 
though  in  one  or  two  cases  where  the  packing  was  good  the 
butter  was  of  inferior  quality,  and  so  the  advantage  of  good 
packing  was  lost. 
Cheese. — The  quality  of  the  Cheddars  was  on  the  whole 
satisfactory.  A few  of  the  exhibits  were  sweet  made  and 
tough,  and  in  consequence  the  quality  and  flavour  were  faulty. 
The  prize  lots  were  quite  outstanding  in  flavour  and  texture, 
and  showed  all  the  features  of  prime  Cheddar  cheese.  The 
Cheddar  truckles  were  somewhat  irregular  in  quality  and 
flavour,  and  a number  of  the . samples  were  found  open  in 
texture.  The  quality  of  the  coloured  Cheshire  cheese,  with  the 
exception  of  the  prize  lots,  were  rather  disappointing.  Several 
of  the  exhibits  were  rather  tight  made,  and  showed  over 
acidity  with  dull  cloudy  colour.  The  Judge  (Prof.  Drummond) 
remarks  that  Cheshire  makers  might,  with  advantage,  use 
a ripening  agent  in  the  milk,  prepared  from  a pure  culture. 
The  prize  lots  were  excellent  samples,  being  clean  in  flavour, 
bright  in  colour,  with  a creamy  texture.  Cheshire  cheese, 
uncoloured,  was  a useful  class,  but  nothing  of  outstanding 
merit  was  found,  faulty  flavour  and  over  acidity  being  the 
principal  objections.  There  was  a good  display  of  Stiltons,  all 
