The Cambridge Meeting, 1894. 
449 
notice, however, that the flavour of the butter in this class was not of that 
high character that is now so necessary to command the best markets of 
the country. This may have been caused by want of skill on the part of the 
butter-makers in the process of ripening cream, and in its treatment 
previously to churning. Recent experiments have demonstrated that flavour 
in butter is largely influenced by systems of ripening cream before churning. 
On the whole we must say there was general excellence in this class, 
but we desire to direct attention to the necessity for exercising considerable 
care in producing butter of fine flavour, the absence of which will not be 
compensated by attention merely to general appearance. 
Class 286 was for “ two pounds fresh butter, slightly salted, 
made from milk that has been drawn from cows other than 
Channel Islands or cows crossed with the Channel Islands 
breeds.” The entries numbered 69, of which 65 were present. 
The Judges state : — 
Of this class we must say that, whilst there was fair uniformity, there 
was not that high standard of quality that is desirable. There were no cases 
of absolutely bad butter, but there were few exhibits of the highest quality. 
As in the previous Class (28 5) we notice an absence of fine flavour. 
The grain and texture of the butter were not equal to those in Class 285. 
This may have arisen through the butter of Class 285 having been made from 
the milk of Channel Island cattle or their crosses. Want of skill on the part 
of the makers may also have had its influence. 
Viewing the butter exhibits generally, the Judges (Professor 
Carroll and Mr. Prideaux) add the following observations : — 
On the whole the show of butter may be considered as satisfactory- 
There is considerable evidence of the results of dairy instruction in the 
country. Those who have given attention to the subject of dairying, and 
who remember the butter exhibited at the Shows of the Royal Agricultural 
Society a few years ago, must notice enormous advances in the later exhibitions. 
The greater uniformity in the quality of the exhibits is strong evidence of 
general improvement. 
There is, however, room for further advance in this important industry, 
and the Society will do well in continuing its efforts in providing for its 
encou ragement. 
We respectfully suggest that the exhibits of butter might be left a r ter 
adjudication in such positions that their quality may be seen by the per ons 
visiting the Show, in order that those interested in dairying may obtain some 
idea of the qualities that were appreciated by the Judges. 
This might to some extent be done if the butter, as cut by the Judges, 
were left exposed for examination. 
The qualities that would be open for observation may be noted as — grain 
— colour — freedom frem streakiness and moisture — solidity. 
Cheese. 
The 72 entries comprised — Cheddar 16, Cheshire 10, Stilton 
11, any other British make 14, double Cottenham 1, cream and 
curd 20. The following is the report : — 
We consider the exhibits generally very good, those from the Cheshire 
district more particularly so. Some of the Cheddars also were excellent, 
