The  Liverpool  Show,  1910. 
175 
Cheddars  : The  number  of  exhibits  in  Classes  474  and  475 
was  comparatively  small  and  the  quality  on  the  whole  can 
only  be  described  as  ordinary.  The  prize  lots  in  Class  474 
were  very  creditable  samples,  being  clean  in  flavour,  true  in 
colour,  with  good  quality  and  appearance.  A number  of  the 
exhibits  were  rather  new  and  tight  made,  but  taking  into 
consideration  the  early  season  of  the  year  the  class  was  quite 
satisfactory.  The  Truckles  (Class  475)  were  not  so  uniform  in 
quality  as  the  previous  class,  a number  of  the  samples  were 
faulty  in  flavour  and  tight  made.  Stiltons  : The  exhibits  in 
Class  476  were  very  creditable  samples  and  taking  into  con- 
sideration the  early  season  of  the  year,  might  be  described  as 
excellent.  The  Wensleydales  made  a small  class  and  nothing 
of  outstanding  merit  was  found.  The  exhibits  of  Double 
Gloucester  in  Class  478  were  very  irregular  and  can  only  be 
described  as  coifimon.  Class  479  (Staffordshire  Cheese),  was  a 
small  class  but  the  exhibits  on  the  whole  were  very  satisfactory. 
The  first  and  second  prize  cheeses  were  creditable  samples. 
Caerphilly  Cheese  (Class  480),  was  a poor  class  with  most  of 
the  samples  acid  and  tight  made. 
Cider  and  Perry. — These  classes,  as  a whole,  were  only  of 
fair  quality,  a fact  doubtless  due  to  the  inferior  character  of  the 
fruit,  as  a result  of  the  sunless  summer  of  1909.  A noticeable 
and  satisfactory  feature  of  the  section  was  the  total  absence  of 
preservatives  in  the  exhibits,  not  a single  entry  having  to 
be  disqualified  on  account  of  their  use.  Dealing  with  the 
individual  classes,  that  for  dry  cider  in  cask,  made  in  1909, 
was  poor,  as  a whole,  and  included  several  entries  of  sweet 
ciders.  Both  in  this  and  other  classes  for  dry  cider  and  perry, 
some  exhibitors  showed  little  discrimination  between  the  sweet 
and  dry  types  in  selecting  their  entries,  and  in  a number  of 
instances,  exhibits  which  would  have  deserved  mention  in  the 
corresponding  sweet  class  were  entered  in  a dry  class.  The 
class  for  sweet  cider  in  cask,  made  in  1909,  was  a fair  one,  but 
contained  no  cider  of  particular  merit.  The  class  for  cider  in 
cask,  made  previous  to  1909,  was  weak,  numerically  and  in 
quality.  In  the  classes  for  bottled  cider,  that  for  dry  cider, 
made  in  1909,  was  moderate,  but  that  for  sweet  cider,  made  in 
the  same  year,  was  good,  and  included  several  very  nice 
samples.  In  both  of  these  classes,  the  excellent  condition  of 
the  ciders  deserves  commendation.  The  quality  in  the  bottled 
class  for  old  cider  was  mixed,  several  of  the  ciders  being  very 
good  and  the  remainder  poor.  Only  one  award  was  made  in 
the  class  for  dry  perry,  the  other  exhibits  being  mostly  either 
too  sweet  or  showing  evidence  of  added  spirit.  The  class  for 
sweet  perry  was  the  strongest  in  the  section,  most  entries  being 
very  good,  and  the  prize  winners  excellent. 
