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Proceedings of the twenty-seventh annual convention of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, Dec. 9 and 10, 1926

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Southern Wisconsin Cheesemakers' and Dairymen's Association
Proceedings of the twenty-seventh annual convention of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, Dec. 9 and 10, 1926
Monroe, Wisconsin: The Service Printery, 1926

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.SWCD1926

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Contents

[Title page] Proceedings of the twenty-seventy annual convention of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, Dec. 9 and 10, 1926, pp. [unnumbered]-[1]

Membership of the Southern Wisconsin Cheesemakers' and Dairymen's Association, 1926, pp. 2-15

Officers for 1927, p. 16

Address of welcome, Schwaiger, J. H. pp. 17-21

Secretary's report, Elmer, Henry pp. 22-24

Treasurer's report, Trumpy, Joseph pp. 25-27

Annual address, Marty, Fred pp. 28-36

The success of the two weeks Swiss cheese dairy school course, Sammis, J. L. pp. 37-40

The relation of the cheesemaker to the cheese buyer, Gempeler, Jacob, Jr. pp. 41-45

My work as an instructor in 1926, Erb, Jacob pp. 46-49

"Is standardization the next step", Hatch, K. L. pp. 50-55

The benefits to be derived by the dairy industry through enforcement of the dairy laws, Klueter, Harry pp. 56-73 ff.

Why legumes are essential to successful dairying, Glover, A. J. pp. 75-83

"What is needed to make a no. 1 Swiss cheese", Abplanalp, Adolph pp. 84-86

Donations of premiums and special prizes, pp. 87-88

Cheese exhibit prize winners, pp. 89-94

S. A. Hall explains his work in factories, Hall, S. A. pp. 95-96

Resolutions, Moe, H. H.; Shepley, C. R.; Kuenzi, F. A. pp. 97-98

Secretary's notes, p. 99

Index, pp. 100 ff.


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