HAWERA WINTER SHOW.

Dominion, Volume 6, Issue 1785, 25 June 1913, Page 10

HAWERA WINTER SHOW.

~ THE BUTTER AND CHEESE. (By Telegraph —Press Aeaociatloa.) 1 Hawera, Juno 24. Tlid fourth annual Dominion Dairy Show .will-open to-morrow, with record entries, totalling. .1425, as against 120S last year. Dairy factory awards are as follow:— "■ Cheese.—Best case of'white: Taieri and Peninsula Milk Supply Co., 95 points, 1; Tariki Dairy Co.. 94 points. 2; Kaupokonui Dairy Co., 93} points, 3.. • • '

Case of coloured cheese.—Tariki Dairy Co., 91} points, 1; Kaponga Dairy Co. (Rivorlea), 91, points, 2; Kaponga'Dairy Co., 93} points, 3. ' Taranaki Championship, white or coloured chcese.—Tariki Dairy C#., 9-11 points, 1; Kaponga Dairy-Co., 91 points, 2; Kaupokotiui Dairy Co., 93} points, 3. Best single cheese.—Tariki Dairy Co., 94} points, 1;.' Kaponga Dairy Co., 91 points, 2. ' Best three In.edium cheesS—Tariki Dairy Co., 91} points, 1; .Ivaponga Dairy Co., 9-1 points, 2. '

Best six' loaf cheese—lCaupokonui Dairy Co., .94} points, I;'Tariki Dairy Co., 9-1 points, 2. Cheese for. export—Tariki Dairy Co., 94} points, 1; Taieri and Peninsula Milk Suoply Co.. 94 points. 2. 'Butter.—Best box factory butter: Glen Oroua Dairy Co., 95 points,-1: Taieri and Peninsula Milk simply Co., _ 94}' points, 2j Lenperton Dairy Co., 91 points, 3. Taranaki Championship.—Riverdale Dairy Co., 91.} points,-1; Bell Block Dairy Co., 91 points, 2; Lcppert.on Dairy Co., 93.V points, 3. ' Best box factory butter.—Glen Oroua Doirv Co., 9G point?. 1; Taieri and Peninsula "Milk Supply Co., 91} points, 2; Te Arolia Dairy Co., 91 points, 3. Butter for export.—Bunnytjiorpe Dairy Co.. 91 point,?, 1; Mells Dairy Co., 935 points, 2.

A photograph has been sent out from England showing the faults in cheese of which ' complaints have been (reoeiv'jd from England this year. A copy lias been handed to the Hawera "Star," which says that the section discloses a very unsatisfactory article, full of cavities and openness, strikingly in contrast to ' tho, close make which is characteristic of the bulk of the cheese made in Taranaki.