51B 
The Warwicli Meeting. 
No. Alive 
799. Aylesbury. (1) 4 lb. 2 oz. ; (2) 
4 lb. 7 oz. ; very young, yellow 
legs and beaks. 
800. Pekin. (1) 4 lb. 12 oz.; (2) 
4 lb. 12 oz. 
Deail Prize 
(1) 31b. 12 OZ.; (2) 3 lb. 1 4 oz. ; 1 
full of feathers and wanting in 1 
flesh. ) 
(1) 4 1b. 6 oz.; (2) 4 1b. 7oz. ;> 
fair size, full of feathers. 1 
Class 2&\. Pair of ducklings of 1892, of a first cross between any pure 
breeds. Four pairs entered and exhibited. 
No. Alive Deafl Prize 
801. Aylesbury and Pekin. (1) 3 lb. 
14 oz. ; (2) 4 lb. 
802. Aylesbury and Pekin. (1) 51b. 
12 oz. ; (2) 6 lb. C oz. ; dirty 
and badly shown, but good 
long bodies. 
803. Pekin and Aylesburj'. (1) 6 lb. 
3 oz. ; (2) 4 lb. 10 oz. 
801. Pekin and Aylesburj'. (1) 4 lb.; 
(2) 4 lb. 4 oz. 
(1) 31b. 10 oz.; (2) 3 lb. 12 oz. ;i 
plump, and nice colour. 1 
(1) 5 lb. 8 oz. ; (2) 6 lb. 3 oz. ;1 
a capital pair, good colour, and 1 1st 
very plump. j 
(1) 41b.l2oz.; (2) 4 lb. Coz.; both I 2 ^ 
fleshv and plump, but rough, f 
(1) 3 lb. 12 oz.; (2) 4 lb. 1 oz.;> 
rough, and wanting in flesh. 1 
The dates of hatching are in many cases given in the Catalogue, and it 
would be desirable to make this imperative in future. 
As already mentioned the birds were not drawn, nor were any of the 
lower limbs removed, so that the loss could only be by feathers and 
evaporation. The latter is most important, as indicating the breeds which 
lose least, and the influence of condition upon weight when dead. 
From a comparison of the live and dead weights of each bird, as recorded 
in the statement on pp. 515-8, it will be seen that, as was the case at 
Doncaster, the greatest loss is found in pure bred Dorkings, and the 
smallest in the Indian Game, though an equally .slight reduction (2 oz.) 
took place with one of the Langshan and Indian Game entries. 
Cheese. 
With fewer classes for cheese than last year, there was a larger 
number of entries, the total having been 70 at Warwick, as 
against 55 at Doncaster. In addition, the Judges consider 
there was marked improvement on previous exhibitions. All 
classes were for the current year’s make. Cheddar was a very 
good class, “ dean in flavour, and having keeping qualities.” 
Cheshire, on the other hand, with few exceptions, left a good 
deal to be desired. Stilton was fairly represented, and some of 
the exhibits were excellent. Cheeses of any other British mahe 
included several exhibits of superb quality. Cream cheese was 
generally good, the prize lots being “ of good make and fine 
quality.” 
Butter. 
The entries numbered 164, or about a score less than at 
Doncaster. On each occasion three classes were provided, 
though the conditions were not identical in the two years. 
Class 271, for Dvo pounds of fresh butter, slightly salted, made 
up in pounds, was a very large one, in which nearly half of the 
