SHANNON WINS GRAND BANNER.

Shannon News, 1 June 1926, Page 2

SHANNON WINS GRAND BANNER.

RANGIWAHIA ANNEXES PROVINCIAL RIBBON. RECORD ENTRIES AT WAIKATO SHOW. • HAMILTON, Last Night. Following are tile awards in the dairy factory division at the Waikato Winter Show: — Butter New Zealand Championship. Rangataiki Plains • • 1 Waitaki 2 Rangitikoi 3 Forty-six entries. Championship Auckland Province. Cambridge 1 Hikurangi 2 N.Z. D. Co-op. (Clevedon) . 3 N.Z. D. Co-op. (Pacroa) 4 Thirty-one entries. Championship Taranaki Province. Mangorei . . 1 I Waitara 2 | Moa 3 Four entries. Championship Hawke’s Bay and, Wellington Province. Rangiwahia-Ruahine 1 Levin 2 Shannon 3 Fourteen entries. Championship South Island. Duller Valley 1 Riwaka " Waitaki . . 3 Ten entries. Grand Championship., Banner. Shannon I N.Z.D.C. (Waharoa) 2 Mangorei 3 Auckland Province Points Prize. N.Z.D. Co-op. (Waharoa) 1 Cambridge ;. . 2 Rangitaiki Plains 3 Wellington H.B. Points Prize. Shannon , 1 Levin 2 Rangiwahia . .. 3 Taranaki Points Prize. Mangorei, 468 points 1 South Island Points Prize. Golden Bay’ . 1 Riwakia 2 Cheese Open Championship. Belvedere . .. . .. 1 Opouriao 2 Opouriao 3 entries. Auckland Championship. Kakepuku 1 Cambridge . 2 Eureka ? Twenty entries. Taranaki Championship. Ngaire 3 Waitoitoi 2 Waitoitoi .. 3 Awakino 4 Seven entries.. Wellington and Hawke’s Bay Championship. Parowanui i Pahiatua 2 Woodville 3 Sixteen entries. South Island Championship. Waikouaiti 1 Mosgiel 2 Okaine’s Bay 3 Seven entries. Grand Banner. Belvedere ...... 1 Lonsdale Cup. Tokoroa .'.... 1 Provincial Championships. Auckland. —CambVidge. Wellington and Hawke’s Bay.— Belvedere. \ Taranaki. —Ngaire. South Island. —Waikouaiti and Mosgieltied. Judge’s Comments. ' Commenting on the exhibits, the judges said the Show Association was to bo congratulated on the very large number of entries, which were easily a record for.the Dominion. The quality of the butter taken from export lines, was very pleasing, and compared favourably with that in classes of specially made butter. In regard to cheese, whil e the bulk of the exhibits were quite satisfactory, a number of entries were somewhat disappointing. The chief defect in body and texture was looseness. However, the highest scoring exhibits were close of texture and firm and meaty in body . The finish of the cheese generally was neat and attractive.