Milh  and  Butter  Tests  at  the  Gloucester  Show,  1909.  237 
The  following  table  gives  the  quantity  of  milk  used  in  each 
case,  the  weight  of  curd  before  salting,  after  bandaging,  when 
ripe,  and  the  loss  in  making,  as  also  the  acidity  developed. 
Breed 
Milk 
Weight  of  Curd 
Acidity 
Before 
salting 
When 
bandaged 
When 
ripe 
Loss  in 
making 
Gallons 
Lh. 
oz. 
Lb. 
OZ. 
Lb. 
OZ. 
Lb. 
OZ. 
Shorthorn  . 
12 
19 
0 
Not  weighed. 
9 
7 
— 
— 
■38 
Red  Poll  . 
12 
18 
12 
15 
2 
11 
2 
4 
0 
■48 
Devonand South 
Devon  . 
8 
13 
4 
10 
2 
7 
6 
2 
12 
■45 
Ayrshire  (No.  1) 
12 
17 
4 
12 
10 
9 
8 
3 
2 
■60 
Ayrshire  (No.  2) 
12 
18 
0 
16 
12 
11 
1 
5 
11 
■48 
Jersey 
12 
20 
8 
19 
4 
13 
8 
5 
12 
•45 
Guernsey  (No.l)* 
12 
15 
4 
12 
12 
10 
7 
2 
5 
'50 
Guernsey  (No.  2) 
12 
17 
8 
15 
6 
10 
3 
5 
3 
■43 
Kerry  * 
12 
15 
12 
14 
3 
11 
7 
2 
12 
■42 
* Morning’s  milk. 
Note. — The  weight  of  the  Shorthorn  curd,  when  bandaged,  was  not  recorded. 
The  cheeses  were  sent  off  by  kind  permission  of  Mr.  Rown- 
tree  to  his  dairy  at  Masham,  in  order  that  Miss  Sykes,  who 
made  the  cheeses,  might  look  after  them  until  they  were  ripe. 
On  September  27  they  were  all  finally  weighed  and  reported 
on  by  Miss  Sykes  as  follows  : — • 
Shorthorn. — Short  of  acid,  not  curing  well  ; wants  using  at 
once. 
Red  Poll. — Very  nice  flavour,  but  not  yet  ripe. 
Devon  and  South  Devon. — Showing  blue,  but  very  peculiar 
smoky  flavour  which  was  noticed  in  the  curd. 
Ayrshire  (No.  1). — Very  dry,  not  promising  well,  but 
may  improve.  This  cheese  developed  too  much  acid  in 
the  making,  for  which  reason  a second  cheese  was  made  from 
Ayrshire  milk. 
Ayrshire  (No.  2). — Nice  flavour  ; sound,  but  not  yet  ripe  ; 
rather  too  close  in  texture. 
Jersey. — Blue  ; ready  to  use  any  time  ; very  rich  ; not 
sufficient  salt  used,  and  consequently  will  not  keep  well. 
Guernsey  (No.  1). — Nice  flavour,  very  rich  in  quality,  but 
not  ripe  ; colour  very  yellow. 
