PRIZE WINNERS.

Hawera Star, Volume XLVI, 1 June 1926, Page 5

PRIZE WINNERS.

DAIRY PRODUCE AT WAIKATO SHOW. (by TELEGRAPH PRESS ASSOCIATION.) HAMILTON, May 31. Following are the awards in the dairy factory division"at the Waikato Winter Show: BUTTER. New Zealand Championship.—Rangitaiki Plains 1, Waitaki 2, Rangitikei 3. There were 46 entries. Champion ship” of the Auckland Province.—Cambridge 1, Hikurangi 2, New Zealand Dairy Co. (Clevedon) 3, New Zealand Dairy Co. (Paeroa) 4. There were 31 entries. Championship of the Taranaki Province.—Mangorei 1, Waitara 2, Moa 3. Four entries. Championship of the Hawke’s Bay and Wellington Provinces. —Rangiwahia 1, Mahine 2, Levin 3, Shannon 4. Fonrteeii entries. Championship of the South Island.— Butler Valley 1, Riwaka 2, Waitaki 3. Ten entries. Grand Championship Banner. —Shannon 1, New Zealand Dairy Co. (Wallama) 2, Mangorei'3. Auckland Province Points Prize. — New Zealand Dairy Co. (Waharoa) 1, Cambridge 2, Rangitaiki Plains 3. Wellington and Hawke’s Bay Points Prize. —'Shannon 1, Levin 2, Rangiwahia 3. Taranaki Points Prize. —Mangorei (463 points) 1. South Island Points Prize.—Golden Bay 1, Riwaka 2. CHEESE. Open Champ ionship.—Belvedere 1, Opouriao 2 and ,3. Forty-three entries. Auckland Championship.—Kakepuku 1, Cambridge 2, Eureka 3. Twenty entries. Taranaki Championship.—Ngaere 1, Waitoitoi 2, Awakino 3. Seven entries. , Wellington and Hawke’s Bay Championship.—Parewanui 1, Pahiatua 2, Woodville 3. Sixteen entries. South Island Championship.—Waikouaiti 1, Mosgiel 2, Okain’is Bay 3. Seven entries. Grand Banner.—Belvedere.

Lonsdalo Cup.—Tokoroa. Provincial Championships. —Auckland, Cambridge; Wellington and Hawke’s Bay. Belvedere; Taranaki. Ngaere; South Island, Waikouaiti and Mosgiel tied. Commenting on the exhibits, the judges said the show association was to be congratulated on the very large number of entries, which was easily a record for the Dominion. The quality of the butter taken from the export lines was very pleasing, and compared favourably with that in the classes' of specially made butter. In regard to cheese, while the bulk exhibit was quite satisfactory, a number of entries were somewhat disappointing. The chief defect in lx>dy and texture was looseness. The higher scoring exhibits- were, however, of close texture and firm and meaty in body, and the finish of the _ cheese generally was neat and attractive.