280 Milk and Butter Tests at the Bristol Show , 1913. 
The following table gives full details of the experiment : — 
Breed 
Jersey 
Guernsey 
Shorthorn 
Shorthorn 
and 
Jersey 
Shorthorn 
and 
Guernsey 
Shorthorn 
and 
separated 
milk 
Weight of milks 
8 gall. 
8 gall. 
8 gall. 
8 gall. 
8 gall. 
8 gall. 
Weight of curd . 
141b. 
13 lb. 12 oz. 
141b. 12 oz. 
12 lb. 
11 lb.4oz. 
121b. 
Condition of curd 
when vatted 
Medium 
dryness, 
normal 
Medium 
dryness. 
normal 
Normal, 
but 
very wet 
Very dry, 
temp’ture 
too low 
Very dry, 
but 
normal 
Dry and 
brittle, 
normal 
Weight of cheese 
7 lb. 3 oz. 
7 lb. 5 oz. 
6 lb. 9 oz. 
51b. 10 oz. 
6 lb. 9 oz. 
5 lb. 13 oz. 
Quality 
Excellent 
Excellent 
Good 
Excellent 
Very good 
Very poor 
Flavour 
Excellent 
Very good 
Poor 
Poor, 
bitter 
Good 
Fair 
Colour. 
Fair 
Poor 
Excellent 
Good 
Poor 
Very good 
Keeping qualities . 
Excellent 
Excellent 
Good 
Very good 
Very good 
Good 
Remarks 
Colour 
not 
typical of 
Caer- 
philly 
Too 
yellow in 
colour 
Blue 
veined, 
milk 
tainted 
Tainted, 
i) milk 
Too high 
coloured 
Blue 
veined 
Loss inweight during 
the 3 months 
61b. 13 oz. 
6 lb. 7 oz. 
8 lb. 3 oz. 
6 lb. 6 oz. 
4 lb. 11 oz. 
6 lb. 3 oz. 
E. Noble. 
The result of the experiment seems to show that cheeses 
made from milks rich in fat are superior in quality. This has 
been previously demonstrated at the Royal and elsewhere. 
The work in the dairy was exceptionally heavy at Bristol, 
owing to the large number of cows in milk in the yard, and 
the increased entries in the butter-making competitions ; and 
I must express my gratitude to the willing help given by the 
two Assistant Stewards (Messrs. Alan Gibson and Frederick 
Byng-Stephens), Mr. Hasted (the Dairy Clerk), Miss Kirke, 
the ten dairy assistants, and the whole of the staff. 
Little Shardeloes, 
Amersham. 
Ernest Mathews. 
