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Second annual report of the Wisconsin Buttermakers' Association : held at Waukesha, Wisconsin, February 24th, 25th and 26th, 1903

Source:

Wisconsin Buttermakers' Association. Farrington, E. H., Editor
Second annual report of the Wisconsin Buttermakers' Association : held at Waukesha, Wisconsin, February 24th, 25th and 26th, 1903
Madison: Cantwell Press, 1903

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WBA1903

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Contents

[Title page] Second annual report of the Wisconsin Buttermakers' Association: held at Waukesha, Wisconsin, February 24th, 25th and 26th, 1903, p. [1]

List of officers, p. [2]

Table of contents, pp. [3]-4

Names of members of the Wisconsin Butter-makers Association, 1903-1904, pp. [5]-10

Articles of organization, pp. [11]-14

By-laws, pp. 14-15

[Proceedings of the convention], pp. [16]-[17]

Address of welcome, Hemlock, D. J. pp. [17]-19

Response to address of welcome, Andrus, H. B. J. pp. 19-21

Secretary's report, Farrington, E. H. pp. 21-24

Treasurer's report, Michels, M. pp. 24-25

President's address, Fulmer, F. B. pp. 25-31

The use of gasoline engines in creameries, Koch, E. E. pp. 31-37

Pasteurized cream butter from the buttermaker's standpoint, Godfrey, J. H. pp. 37-41

Pasteurized cream butter, Amend, J. E. pp. 41-45

[Appointment of committees], pp. 45-46

Address by Prof. Hutton, pp. 46-[48]

Dairy and food inspectors, Emery, J. Q. pp. 49-55

The manufacture and detection of oleomargarine, Fischer, Richard pp. 56-64

The buttermaker's license, Sandholt, Henry pp. 65-69

The boiler injector, Benkendorf, G. H. pp. 69-77

Creamery refrigeration, Bell, H. S. pp. 77-78

The inside and the outside of Wisconsin creameries, Moore, J. G. pp. 79-84

The relation of milk-sugar and casein to buttermaking, Short, F. G. pp. 85-91

Foreign butter exhibits, Woll, F. W. pp. 91-[102]

Suggestions from a butter buyer, Moore, W. S. pp. 103-106

Address, Anderson, A. E. pp. 106-112

Observations among Swedish creameries, Elliot, Richard A. pp. 112-119

Creamery building and drainage, Erf, Oscar pp. 119-133

Address, Shilling, S. B. pp. 133-135

The price for buttermaking, Dodge, C. J. pp. 135-138

Whole milk vs. hand separator creamery, Holmes, A. J. pp. 138-140

The whole-milk creamery, the hand separator creamery, and the skimming station, Parman, A. L. pp. 140-142

Some of the advantages and disadvantages of whole-milk creameries, Gardner, M. H. pp. 142-148

How the prize butter at the national was made, Duxbury, E. L. pp. 148-151

[Election of officers], pp. 151-153

[Report of committee on resolutions], pp. 153-157

List of butter exhibitors scoring 90 points or more--1903, pp. 158-159

Contributors to the premium fund, pp. 160 ff.


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