The WarwicJi Meeting. 
521 
On the other hand, the contrivances for clearing bees from surplus honey 
chambers, as exhibited last year, have been so entirely successful after trial 
that no improvement upon them was even attempted on this occasion, if we 
except a double cone in lieu of a single one. The introduction of super 
clearers has been one of the most decided advances in Apiculture of recent 
years, as it entirely removes one of the most serious objections to the locat- 
ing of bees near to dwelling-houses, much trouble being sometimes caused 
in the removal of honey by injudicious or inexperienced persons. 
The Butter-making Competition.s, 
The Dairy occupied as nearly as possible the centre of the 
Shovr-ground, and the public interest which it excited was 
as great as ever. The larger part of it was devoted to the 
competitions, whilst an annexe was set apart for the churning 
operations of the dairymaids who gave the demonstrations. 
Twice each day Miss Maidment delivered addresses, illustrated 
by working details, which were closely followed by large crowds 
of people. At noon on the Tuesday, the Roj'al party from the 
Castle paid a visit of inspection to the Dairy. 
The following competitions of butter-makers were ar- 
ranged : — 
Cr.APS 1. — Open to the United Kingdom. 19 entries. 
Class 2. — Female members of a farmer's family not in service or working 
for wages. 23 entries. 
Class 3.^ — Dairymaids in service who have never won a prize exceeding 
\l. in value at any competition. 3 entries. 
Class 4. — Dairymaids residing in the Society’s District F (Gloucester, 
Hereford, iSIonmouth, Salop, Stafford, Warwick, Worcester, and South 
Wales). 8 entries. 
CiiAMi’iox Class. — Open only to the prize winners in Classes 1, 2, 3, 
and 4. 
The J udges have sent in the subjoined report : — 
AVith the exception of Class 3, the competition in all the classes has been 
good and the entries very fair. 
AVith regard to the work done, the same remarks will apply to all the 
classes, as most of the competitors were eligible for each class. 
In many ca.ses indecision was apparent as to the proper time at which 
to stop churning, and while there were a few cases of over-churning, under- 
churning was a more frequent error. All the competitors made good use of 
their thermometers, but in several cases they did not show skill in deciding 
the temperature of the cream for churning, or take the temperature of the 
atmosphere into sufficient consideration. As a result of over-churning, 
over-working, and, in some cases, over-washing, the butter made by several 
of the competitors was deticient in colour and flavour. 
In several cases less time might have been taken with the entire process. 
On the whole the butter was not so well freed from moisture as was 
desirable, and the butter produced was tough and deficient in grain and 
texture. The competitors were allowed as much ice as they desired, and as 
a result several of them mixed ice with their butter at all the different stages 
after the butter-milk had been removed from the churn. 
o o 2 
