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. FORTHCOMING CHEESE SHOW…

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FORTHCOMING CHEESE SHOW AT CHESTER. Sir,—With your permission I should like to draw the attention of my farming friends to the announcement on the front page giving particulars of the great annual Chester Cheese Show, fixed to be held on Tuesday and Wednes- day, October 19th and 20th. I need not, I am sure, go any further than give a hint that it Wi?*ild b? !7e.1,1 to «ive the closest attention to all the details of manufacture. Small defects two of tlie cbeeses forming the exhibits have sometimes been the cause of pre- venting the judges from awarding them a prize. The season for making and keeping cheese in good condition has not been favourable; the intense heat has seriously affected all dairies. The straits to which some farmers have been driven in order to keep back the process of ripening would afford a little amusement if it were not for the serious loss they have sustained, to say nothing of the trouble and inconvenience. "The Barn," said one farmer, was the only place I could think of to keep them from boiling and the lids jumping off! j that plan, but the vermin fattened and did considerate damage. This compelled me to throw them on the market and make whatever sacrifice waa necessary to realise." Another farmer told me that he had an excellent cellar, and as he did not use it for the storage or wine, beer, &c., he thought he would use it for storing cheese. 'Happy thought!' for the result was everything that could be desired, the forcing process was checked and the cheese allowed the time that is needed to cure and ripen without producing the disastrous effect which have been so general during the great heat that has prevailed through the months of June, J uly, and August. The above, I think, should offer strong evidence in favour of improved arrangement to lower the tempera- ture during ripening process in the extremely hot weather. It wouldn't be uninteresting to some of your readers if I pause here to make a few observa- tions upon the cheese trade in general. The result of the awards given at Crewe on Satur- day last may have surprised many of your readers. The fact that an exhibit which carried the first prize made on the quick- ripening principle should carry also the special prize given by the Mayor of Chester for long- keeping cheese offered a difficult problem for some of the spectators to solve, but to my mind the judges were right. The cheese were well cured, and, although ready for consumption and in touch with the demand made by nine-tenths of the consumers in this country, the same cheese, cut in six or nine months time, would, I am certain, be very much more in favour by the remaining portion. The winner of the above prize took the first prize in the open class for coloured at our show in October last. A gentleman told me that he had tasted one of the cheese, which would be 10 or 11 months old. He described it as perfect in colour, flavour, full of meat, and, in a word, to his taste.' It was all he could wish. Mr. R. Cluett had in his tent as usual a very gdod sample of long- keeping cheese, made a little over 12 months ago by Mrs. Thomas Barker, of Rushton. The county I think is indebted to Mrs. Barker, Mr. Dutton, and others for doing much towards extinguishing the impression that had begun to some extent to fasten itself upon the minds of the public that Cheshire was unable to pro- duce cheese that would keep. In closing, I am sorry I cannot report that the makers have had a good season. The first four months the prices were certainly better than the previous year, but the turnout was so small that little benefit was derived. During the last three months prices have been very low, and now things are brightening up and better prices are to rule the market. The output threatens to be so small that the benefit to be derived by improved prices will be very much lessened by the short- ness of make.—Yours faithfully, ROBERT CHALLINOB, Secretary to the Cheshire Dairy Farmers' Association.

. SELF-HELP' AND THE FISHERMEN.

A-rmp anb Foluntcer |Ittos.…

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