230 
The Bristol Show , 1913. 
flavour, of good colour, and 'creamy in texture, and in appearance 
left little to be desired. The first prize lot in this class was 
quite outstanding. 
Wensley dales (Class 509). The cheese in this class were 
very disappointing in quality, and in consequence the Judges 
could not see their way to make any award. 
Class 510. Caerphilly was rather a heavy class, and the 
general quality of the exhibits was only average. A good 
number of the cheese were poor in texture and tight made, which 
is always a serious defect in a Caerphilly. The prize lots were 
creditable exhibits, being clean in flavour, good texture, and 
well set up. 
Cider and Perry.— .Dry Cider in Cask. The ciders noticed 
in Class 511 were fairly good, but some of the entries were 
neither of the type nor quality that justified their being 
exhibited. 
Sweet Cider in Cask. In Class ol2 there were also some 
entries that ought not to have been exhibited on account of 
their bad colour, which was accompanied by either an after- 
taste or a sickly bad flavour. Only the entries gaining awards 
were worth noticing. 
Class 513, Cask Cider made previous to 1912, was better than 
the previous one, the first prize entry being distinctly the best. 
D) y Cider in Bottle (Class 514) was fairly good, and some 
of the. exhibits were excellent, particularly those to which 
the prizes were awarded, each being of quite a distinct type 
of vintage. 
A better class than the previous one was Class 515, for 
Sweet Cider in Bottle , many of the exhibits being good. The 
first prize cider in this class was far and away the best cider 
exhibited in any of the classes. 
Class 516, Cider in Bottle made previous to 1912, made the 
best class, containing as it did fewer second rate ciders than 
any of' the others. 
V Berry in Bottle (Class 517) there was no award. 
Sweet Perry in Bottle (Class 518) was excellent. The 
impression created was that although some nice ciders were 
exhibited there was nothing of outstanding merit, and the 
Judges were strongly impressed with the fact that it is still 
within the power of cider makers to place before the public 
ciders of greater variety and better quality than has yet been 
done, bearing in mind the ample opportunity there is for doing 
so both from the extensive ‘variety of cider apples that are 
grown and the diverse character and formation of the soils in 
the various cider counties. 
The results of the chemical analyses of the samples for 
which prizes were awarded are appended : 
