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Seventh annual meeting of the Wisconsin Cheese Makers' Association held in the Assembly Chamber, State capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, Feb. 1, 2, 3, 1899

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Seventh annual meeting of the Wisconsin Cheese Makers' Association held in the Assembly Chamber, State capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, Feb. 1, 2, 3, 1899
Madison, WI: Democrat Printing Co., State Printer, 1899
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1899

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Contents

[Cover]

[Frontispiece] The cheese shown here were made by Prof. Decker to demonstrate the value of fat in the milk for cheese

[Title page] Seventh annual meeting of the Wisconsin Cheese Makers' Association, held in the Assembly Chamber, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday and Friday, Feb. 1, 2, 3, 1899. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the cheese interests, p. [i]

Table of contents, p. [ii]

Letter of transmittal, Baer, U. S. p. [iii]

List of officers, 1899, p. [iv]

Articles of incorporation of the Wisconsin Cheese Makers' Association, pp. [v]-vii

List of members, 1899, pp. [viii]-xi

Program, seventh annual meeting, pp. [xii]-xv

Rules for cheese exhibit, p. xvi

Address of welcome, Whelan, Chas. E. pp. [1]-5

Opening address, Decker, John W. pp. 6-9

Reply, Schoenman, Adolph pp. 10-16

Short talk, Faville, Stephen pp. 16-17

Short talk, Adams, H. C. pp. 18-20

Short talk, Monrad, J. H. p. 20

Annual address, Carswell, J. A. pp. 20-23

The foreign cheese business in Wisconsin, Decker, John W. pp. 24-48

Outlook of the cheese industry in Wisconsin, Chadwick, W. W. pp. 48-55

Appointment of committees, p. 55

Report of secretary, Baer, U. S. pp. 55-62

How can Wisconsin produce better cheese?, Powell, J. K. pp. 62-67

The qualifications necessary to be an up-to-date cheese maker, Mason, Peter pp. 67-77

Educating the patron to care for milk for cheese purposes, Schwingel, Eddie pp. 77-79

The ripening of milk in relation to flavor in cheese making, Waterstreet, Wm. pp. 79-87

Cutting and cooking of the curd and drawing off the whey, Dassow, R. C. pp. 87-97

Management of factories and marketing the cheese from a proprietor's standpoint, Beckwith, Chauncy pp. 98-108

Address, Haecker, T. L. pp. 108-137

Report of committee on legislation, pp. 137-138

Announcement of cheese scores, pp. 138-139

Discussion--what is a good cheese, pp. 140-144

Address, Monrad, J. H. pp. 145-148

The modern improved methods of cheese making, or the science and art of cheese making, MacPherson, D. M. pp. 148-162

Address, Pearson, R. A. pp. 162-165

The construction of curing rooms from a practical standpoint, King, F. H. pp. 166-194

Remarks, Henry, W. A. pp. 195-198

An ideal cheese factory, Kasper, P. H. pp. 198-205

Remarks, Adams, H. C. pp. 205-206

Report of committee on resolutions, Aderhold, E. L. pp. 206-208

Election of officers, p. 209

Treasurer's financial report, Austin, H. E. pp. 209-210 ff.

[Cover]


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