238  Milk  and  Butter  Tests  at  the  Gloucester  Show,  1909. 
Guernsey  {No.  2). — Very  nice  flavour,  and  showing  blue  ; 
rich  and  good. 
Kerry. — Good  flavour  ; sound,  but  not  ripe  yet. 
In  consequence  of  this  report  and  on  Miss  Sykes’  recom- 
mendation, the  Shorthorn,  Devon.,  Jersey,  and  both  Guernsey 
cheeses  were  sent  up  to  the  offices  of  the  Society  in  London  for 
inspection,  the  remaining  cheeses  being  left  at  Masham. 
These  cheeses  were  tasted  shortly  after  their  arrival  in 
Bedford  Square  by  several  members  of  the  Council,  who 
confirmed  Miss  Sykes’  opinion. 
The  remaining  four  cheeses  were  kept  at  Masham  until  the 
end  of  October,  when  they  were  reported  upon  as  follows  : — 
Red  Poll. — Showing  blue,  and  very  nice  in  quality. 
Kerry. — Very  good  in  quality,  but  not  blue. 
Ayrshire  {No.  2). — Very  blue,  and  ready  to  use. 
Ayrshire  {No.  1). — As  hard  and  dry  as  when  last  reported  on. 
On  arrival  in  Bedford  Square  these  cheeses  were  also 
inspected  and  tasted  by  several  members  of  the  Dairy  Com- 
mittee, who  agreed  with  Miss  Sykes’  remarks. 
From  the  above  it  would  appear  that  from  '40 — ’50  is  the 
right  amount  of  acidity  in  the  curd  to  ensure  getting  good 
cheeses,  as  the  Shorthorn  curd  which  developed  only  "38  and 
the  Ayrshire  (No.  1),  which  showed  '60,  both  failed  to  produce 
the  good  quality  for  which  Wensleydale  cheeses  are  noted. 
The  experiments  at  Gloucester,  on  the  whole,  confirm  the 
opinions  expressed  in  last  year’s  report,  to  which  the  following 
additions  may  be  made  : — 
1.  That  milks  rich  in  fat  make  better  cheeses  than  the  poorer 
quality  milks,  and  produce  a heavier  weight  of  cheese,  but 
against  this  it  must  be  noted  that  there  is  always  more  risk 
in  using  rich  milk,  and  greater  care  is  required  in  the  making ; 
the  ripher  milks  also  require  more  salt.  That  the  use  of  the 
acidimeter  is  to  be  recommended,  and  from  ‘40 — ‘50  is  the 
right  amount  of  acidity  to  obtain  in  the  curd. 
It  is  only  due  to  Miss  Sykes  to  point  out  that  the  work  in 
carrying  out  and  storing  the  cheeses,  &c.,  received  from  her 
throughout  the  most  careful  and  intelligent  attention,  and  to 
her  and  to  Mr.  Rowntree,  for  allowing  the  cheeses  to  be  sent  to 
his  dairy,  the  thanks  of  the  Society  are  due. 
I desire  also  to  record  my  thanks  to  the  Assistant  Stewards, 
the  Hon.  John  R.  de  C.  Boscawen  and  Mr.  Alan  Gibson,  as  well 
as  to  Mr.  Gilbert  and  the  staff  of  the  Dairy. 
Ernest  Mathews. 
Little  Shardeloes, 
Amersham. 
