Milk ami Butter 1'ests at the Newcastle Show, 1908. 203 
The following Table gives the quantity of milk used, the 
weights of curd before salting, after bandaging, when ripe, and 
the loss since making. 
Table XI. 
Breed. 
Milk. 
- 
Weight of Curd. 
Before salting. 
When bandaged. 
When ripe. 
Lossin making. 
Gallons 
Lb. 
oz. 
Lb. 
OZ. 
Lb. 
OZ. 
Lb. 
OZ. 
Shorthorn 
12 
15 
4 
12 
4 
!) 
4 
3 
0 
Red Poll 
12 
16 
0 
14 
2 
10 
0 
4 
2 
Jersey . 
12 
18 
4 
15 
8 
12 
4 
3 
4 
G uernsey 
12 
17 
8 
15 
4 
11 
0 
4 
4 
Kerry . 
. 12 
16 
0 
15 
0 
11 
0 
4 
0 
It will be noticed that the Jersey milk made the greatest 
weight of cheese and the Shorthorn the least. 
The cheeses were kept at Mr. Rowntree’s dairy until 
September 30, when they were sent off to the Society’s offices 
at 1G Bedford Square. 
Miss Sykes’s report on the cheeses is as follows ; — 
“ The cheeses have not ripened evenly, but that could hardly be expected 
from such different milks, and I do not think the results should be taken as 
conclusive, since the amount of acid developed in the curd before salting was 
evidently not uniform in each case, there being no accurate means of testing 
the same, and on this acid the ripening largely depends. According to my 
judgment the Kerry milk has produced a cheese showing the most typical 
points of a true Wensleydale, one being the colour of the curd, which is white, 
while in the cases of the Jersey and Guernsey it is yellow. The Kerry lias 
also ripened quickly and is now (September 30) blue and ready for use, whilst 
the Jersey, Guernsey and Shorthorn have developed more slowly and will be 
much improved by keeping for another six or eight weeks in a temperature of 
about 60° to 65 u F. The Red Poll cheese is not sufficiently cured and 
shows signs of decay, owing in my opinion to there being not enough acidity 
developed in the curd at the time of salting. The Guernsey shows every sign 
of becoming an excellent cheese, but the Jersey and Shorthorn cheeses are 
rather dry, owing in my belief to there being too much acid in the curd.” 
On arrival at Bedford Square the cheeses were put in a dry 
cellar at a temperature of from 60° to 65° F. and were turned 
occasionally. 
They were subsequently tasted and judged by Miss Jenkins 
and Miss Kirke, two of the head assistants in the Dairy at the 
Newcastle Show, and Dairy Instructresses respectively under 
the Staffordshire and Wiltshire County Councils. 
They placed the cheeses in the following order : — 
1st. — Guernsey. Good Wensleydale flavour, but too deep 
in colour. 
