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Wisconsin Dairymen's Association / Thirty-second annual report of the Wisconsin Dairymen's Association : held at Platteville, Wis., February 10, 11 and 12, 1904. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the dairy interests
(1904)

Discussion,   pp. 98-101 PDF (805.1 KB)


Page 98

 
Thirty-second Annual Report of TVe 
meantime, we notice a man, working desperatelv in separating 
a few boards from an old fence, we go over to him and, as 
expected, find hinm to be the proprietor, we then fall into a 
lively conversation; the farmer explaining particularly of how 
much they can make on their cows upon averaging over a dollar 
per hundred for their milk, we then ask him what was made out 
of the milk, he quickly mentioned cheese, so we ask him to show 
us the factory. He said, just where I was going, I am gather- 
ing a few boards to repair the factory floor as I think it needs 
some fixing. It is therefore as a rule the poorest building we 
find to be the cheese factory. However, we now have some ex- 
oeptions, but as a rule the new building or factories which are 
built, are yet in too close a touch with the old style. However 
with aid of our Association we trust to overcome this in the 
future. I take it as my duty to urge every young man who in- 
tends to become a cheese maker to attend the State Dairy school, 
since there is no branch of manufacturing where theory and 
practiacl knowledge are so much dependent on one another as 
in dairying, cheese and butter making, therefore, I again say, 
young men especially, accept the opportunities offered to you 
by the State Dairy school, appear in larger numiber-40 and 
Rio strong and better arrangement will be made in our divisions 
at the Dairy school, which not only will be a benefit to you, but 
to the whole Swiss cheese industry of Wisconsin. 
DI9CUSSION. 
A Member: Can you make just as good Swiss cheese in this 
country as you can in Switzerland, and if not, why ? 
Mr. Marty: We are manufacturing a fine grade of cheese 
here, and I think the only reason why we can't do quite as well 
is the poorly constructed buildings. We have sections where 
we can obtain an elegant, an ideal Swiss cheese, in Green county, 
and there is no reason why we could not manufacture a Swiss 
cheese fitted for the world's market. 
98 


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