104 
Dairying at Park Royal , 1905. 
the exhibitors of the other cattle have not had the same oppor- 
tunities of showing — and therefore of acquiring experience — 
as the Jersey breeders in competitions of this description. 
Table VII., on page 102, gives the average points of all 
the cattle (including those entered in the special milk-yield 
class) in order of merit, and also the highest points gained 
by the best animal of each breed. 
To compare the awards in the inspection classes with the 
awards in the milk-yield classes would not be fair to the 
Inspection Judges, without calling attention to the fact that 
not all the animals were shown in both classes ; but the 
comparison is given in Table VIII., on page 103, for what it 
may be worth. 
III. — EXPERIMENTS IN THE DAIRY. 
At no previous Show of the Royal Agricultural Society, 
nor indeed do I believe at any other show, has a Steward 
of Dairying had such opportunities as were afforded him at 
Park Royal in 1905. 
There being no butter-making competitions, the well- 
equipped dairy of the Society was given up entirely to him, 
and with it an excellent staff of assistants ; moreover, the milk 
from ninety picked cows, representing ten different dairy 
breeds of cattle, was placed at his disposal. 
In addition to this the whole of the milk produced in the 
yard came to the dairy ; so that it was possible to obtain samples 
of milk from breeds other than those entered in the milk-yield 
classes. 
It has been said that a show ground is not an ideal place 
for carrying out experiments with milk ; but I do not think 
it would be possible to collect together in any other place so 
many different representative breeds as were at Park Royal. 
It must therefore be the duty of those in charge to make the 
most they can of the opportunities offered, even though the 
results may not be quite so convincing as those arrived at 
under more favourable conditions. 
The work proposed to be done in the dairy was announced 
in the official programme, and included experiments with the 
milks and creams of the various breeds, their suitability or 
the reverse for butter-making, the effect of food on the quality 
of milk, and the difference between good and bad churning, 
and the working, making-up, and packing of butter. All these 
experiments, described as “ Object Lessons,” were designed to 
illustrate in public some of the peculiarities of milk and the 
mistakes too frequently made in dairy practice. 
In the first place, I propose to deal with the experiments 
made with the milks of the various breeds of cattle, and, 
