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Sixth annual meeting of the Wisconsin Cheese Makers' Association held in the Assembly Chamber, State capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, February 2, 3, and 4, 1898

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Sixth annual meeting of the Wisconsin Cheese Makers' Association held in the Assembly Chamber, State capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, February 2, 3, and 4, 1898
Madison, WI: Democrat Printing Co., State Printer, 1898
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1898

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Contents

[Cover]

[Title page] Sixth annual meeting of the Wisconsin Cheese Makers' Association, held in the Assembly Chamber, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, February 2, 3, and 4, 1898. Report of the proceedings, annual addresses and interesting essays and discussions relating to the cheese interests, also report of proceedings of the Wisconsin Auxiliary of the National Dairy Union, p. [i]

Officers, 1898, p. [ii]

Table of contents, pp. [iii]-iv

List of members, 1898, pp. [v]-vii

Cash contributors, p. vii

Constitution of association, pp. [viii]-x

By-laws of association, p. [xi]

Rules of cheese exhibit, p. [xii]

Program of sixth annual meeting, pp. [xiii]-xv ff.

Address of welcome, Adams, H. C. pp. [1]-4

Response to address of welcome, Faville, Stephen pp. 4-23

What I saw of cheddar cheese making in Europe, Decker, John W. pp. 23-30

How I make the commercial starter, Aderhold, E. L. pp. 30-31

How the relative humidity of air is effected by a change of temperature, Aderhold, E. L. pp. 32-35

Address, Henry, W. A. pp. 36-60

The Wisconsin curd test from the cheddar cheese side of the question, McCaig, John pp. 60-70

The starter from a cheesemaker's standpoint, Ennisson, W. J. pp. 70-71

The starter from the cheesemaker's standpoint, Schoenman, A. pp. 71-74

The starter from the buyer's standpoint, DeLand, A. D. pp. 74-92

What I saw in Europe, Decker, John W. pp. 93-96

Some methods of buying and selling cheese, McAdam, Geo. G. pp. 97-109

Recent investigations in cheese making, Russell, H. L. pp. 109-118

Discussion: what is a good cheese, pp. 118-122

Address, Keyes, E. W. pp. 122-127

Address, Hoard, W. D. pp. 128-132

Constitution of the Wisconsin Auxiliary Dairy Union, pp. 132-134

Proceedings of the annual session of the Wisconsin Auxiliary of the National Dairy Union, pp. 134-140

The construction and benefits of the subearth duct, Kasper, P. H. pp. 141-144

Buying by the test--sub-earth duct curing room, Alves, H. C. pp. 144-146

Benefit and construction of sub-earth duct, Hamm, W. P. pp. 146-156

The construction and benefits of the cellar or basement curing room, Simon, N. pp. 156-158

The construction and benefits of the cellar or basement curing room, Lyons, Michael p. 158

The construction and benefits of the cellar or basement curing room, Carswell, Fred pp. 159-168

Closing address, Monrad, J. H. pp. 168-172

Report of committee on resolutions, pp. 173-174

Treasurer's report, Johnson, Thomas pp. 175-176

Announcement of score and presentation of medals by the president, pp. 176 ff.

[Cover]


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