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Proceedings of the twenty-fourth annual convention of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, January 17 and 18, 1924

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Southern Wisconsin Cheesemakers' and Dairymen's Association
Proceedings of the twenty-fourth annual convention of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, January 17 and 18, 1924
Monroe, Wisconsin: Monroe Evening Times Print, 1924

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.SWCD1924Jan

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Contents

[Title page] Proceedings of the twenty-fourth annual convention of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, January 17 and 18, 1924, pp. [unnumbered]-[1]

Membership list 1924, pp. 2-13

Officers for 1924, p. 14

Address of welcome, Kohli, Fred pp. 15-17

Reply to address of welcome, Carter, E. W. pp. 18-21

Secretary's report, Elmer, Henry pp. 22-25

Treasurer's report, Trumpy, Joseph pp. 26-29

Address by Pres. Fred Marty, Marty, Fred pp. 30-34

The bacteriology of Swiss cheese, Hastings, E. G. pp. 35-42

Pasteurization of by-products at creameries and cheese factories, Winder, William pp. 43-46

Advertising and advantages of the Swiss cheesemakers course at Madison, Wis., Sammis, J. L. pp. 47-48

Progress, object and purpose of Wisconsin cheese grading law, Michels, Mathew pp. 49-55

A weak link in the chain of our dairy progress, Graber, L. F. pp. 56-66

Success in Swiss cheese making, Gere, C. M. pp. 67-72

Summarized report of the cheese extension work, Eckberg, C. A. pp. 73-78

Secretary's notes, p. 79

Premiums and special prizes, pp. 80-81

Cheese exhibit prize winners, pp. 82-85

Report of committees, Schepley, C. R.; Moe, H. H.; Trumpy, Russell pp. 86-87

Index, p. 88


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