Tlio Warwick Meeting. 
519 
exhibits obtained full points for quality. Those to which the 
four 5Z. prizes were awarded, “ reached the highest points of 
excellence; nothing could surpass their firmness of texture 
and cleanness of flavour.” In Class 272, for six pounds of fresh 
butter, made up in pounds, and delivered a week before the 
judging day, the greater number of the exhibits had become 
more or less deteriorated through having been made too long a 
time before the Show. The prize lots, however, “ had well 
stood the test, and showed fine quality and excellent dairy 
work.” Of Class 273, for one keg or other package of salt 
butter, not less than 14 lb. in weight, the Judges remark, 
“ Considering the early period of the year at which these exhibits 
were of necessity salted down to meet the regulations of the 
Society, the quality was very good, and showed that the curing 
of butter was well understood.” 
Cider and Perry. 
Though the Show was nearer to the cider-growing districts, 
the total entries in this section did not exceed those at Doncaster 
in 1891. The 28 entries were contributed from six counties, 
namely : Gloucester 8, Hereford G, Devon 5, Norfolk 3, 
Somerset 3, and Worcester 3. The dozen prizes were thus dis- 
tributed : Gloucester 5, Hereford 4, Norfolk 2, Devon 1. 
The cider in casks (Class 274) was generally of very good 
quality, the first prize sample of Mr. John Watkins being 
excellent. Of bottled cider, made in 1891, several of the samples 
were exceedingly good and in capital condition, and the first 
prize lot was equal to any the Judge had ever sampled. Bottled 
cider, made before 1891, was all sound and in good condition, 
Mr. Henry Thomson’s first prize sample having kept remark- 
ably well. 
As regards Perry, “ the first prize lot was equal to good 
class champagne, the second and third were also preferable to 
many sparkling foreign wines, and the other sample was very 
sound and good.” 
Jams and Preserved Fruit. 
There were five entries in the competition for the best col- 
lection of whole fruit jams, and generally they were very good, 
“ taking into consideration the wet season and almost sunless 
summer” of last year. The bottled fruits exhibited were of first- 
class quality. The class for preserved fruits for dessert purposes, 
and that for dried or evaporated fruits for cooking purposes, 
unfortunately attracted no entries whatever. 
VOL. m. T. s. — 11 0 o 
