Farm and Fairy Produce. 
75 
Butter. — The four classes were judged by Professor H. J. 
Drummond, of the Kilmarnock Dairy School. He reported 
that the quality of the butter was somewhat irregular, and 
that a good number of the samples were more or less out 
of condition, being faulty in flavour and greasy in texture, 
attributable to some extent to the extremely hot weather. 
Class 374, for butter delivered on or before May 13, con- 
tained seven entries. They proved to be very faulty, particularly 
as regards flavour, most of the samples being strong and “ off,” 
no doubt caused by being over kept. The Judge suggests the 
discontinuance of this class, as not being likely to serve any 
good purpose, owing to the public demand for a fresh or mild- 
cured butter. The different samples in Class 375, for boxes of 
2-lb. rolls, made with not more than 1 per cent, of salt, were 
of average quality ; the prize lots were of quite outstanding 
merit, being fine in flavour, close in texture, with a bright clear 
colour. Seven of the eleven entries in this class came from 
Irish Co-operative Dairy Societies, and the prizes were all taken 
by Irish exhibitors. 
Class 376, for fresh butter slightly salted, contained fifty- 
seven entries. The exhibits were somewhat irregular, many 
being strong in flavour and streaky in colour. In many 
cases the faulty flavour is caused by mismanagement in the 
ripening of the cream ; the streaky colour is often the 
result of mixing cream of different ages a short time before 
churning. The prize lots in this class were exceedingly good, 
and in every way worthy of the positions assigned. Class 
377, for slightly salted butter made from milk drawn from 
other than Channel Islands cows, produced thirty-seven 
entries. The Judge found the exhibits in this class more 
regular in quality than in the preceding ones. Several 
samples were more or less faulty in flavour ; otherwise the 
different lots were very creditable. The prize samples were 
quite outstanding in flavour, texture, and colour, and the 
parcels were very neat and attractive. The principal fault 
throughout the butter section was, concludes the Judge, in 
the flavour. He is of opinion that, if more careful attention 
were given by the makers to the ripening of the cream, great 
improvement might be made along this line. 
Cheese. — This section was divided into seven classes, con- 
sisting of the Cheddar, Cheshire, Stilton, Wensleydale, Double 
Gloucester, Wiltshire, and Cheddar Truckle descriptions, all 
of 1905 make. The Cheddar cheeses (Classes 378 and 384) 
were the largest in the section, with twenty-two and fifteen 
entries respectively. The Judge reports that in texture, colour, 
and closeness of make the cheese shown in these classes 
was better than he had seen for some time, and showed 
