The Bristol Show , 1913. 
22 9 
and if analyses of these exhibits had been taken, it could have 
been proved that some exhibitors contravened the regulations 
of competition in these two classes. The slight salting of cream 
during ripening and the brining of the wooden utensils are 
sufficient to convey to butter sufficient saltness to bring out the 
flavour of the butter more prominently. This is frequently 
done by exhibitors unconsciously and they are satisfied in their 
own minds that salt has not been added to the butter. 
Cheese. — The Cheddar section was rather disappointing as 
regards quality, a good number of exhibits were faulty in flavour 
and weak in texture. Owing to the extreme hot weather, a 
number of the samples were running whey, a fault frequently 
found in spring cheese when under abnormal heat temperatures. 
The prize lots might be described as useful samples, being clean 
in flavour, good texture, and in appearance attractive and well 
set up. 
The Cheddar truckles were similar in quality to the Cheddars. 
A number of the samples were plain in flavour, and in texture, 
tough and more or less of a skim character. The first and 
second prize lots might be classed as creditable exhibits. 
The Cheshires (Classes 503 and 504, white and coloured) were 
not quite so well filled as usual. The quality of the exhibits in 
these classes was hardly up to the usual standard exhibited at the 
Royal. Over acidity and tightness in texture were the principal 
faults, and nothing of outstanding merit was found. Cheshire 
cheese very frequently show tightness in texture during the 
early part of the summer, and makers should guard against 
produce of this type, which frequently follows full development 
of acidity in spring milk. The prize lots in the Cheshire 
classes could only be described as useful samples. 
Double and Single Gloucesters (Classes 505 and 506). The 
entries in these classes were rather more than usual, and the 
general character of the exhibits was only ordinary as regards 
quality. A good number of the samples were tight made, and 
deficient in flavour. Makers of double and single Gloucesters 
should aim at making a cheese showing richness of texture, 
as any indication of tightness or over acidity is looked upon as 
a serious fault in this variety of cheese. The prize exhibits 
were clean in flavour, of good texture, and well set, showing all 
the features of fine cheese. 
North Wiltshire truckles (Class 507). This was a small class 
with only three exhibits. The quality was very common, and 
in consequence the Judges could only see their way to award 
one prize. 
The Stiltons were excellent, and possibly more uniform in 
quality than any other class in the cheese section. The prize 
exhibits showed all the features of prime Stiltons, being clean in 
