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[Frontispiece] Adolph Schoenman

[Title page] Eighth annual meeting of the Wisconsin Cheese Makers' Association held in the Assembly Chamber, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday and Friday, Feb. 7, 8, 9, 1900, pp. [i] ff.

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

List of officers, 1900, p. [iv]

Table of contents, pp. [v]-vi

In memoriam, pp. [vii]-viii

Articles of incorporation of the Wisconsin Cheese Makers' Association, pp. [1]-4

List of members, 1900, pp. [5]-8

Program, eigth annual meeting, pp. [9]-11

Rules for cheese exhibit, pp. 12-13 ff.

Address of welcome, Aylward, J. A. pp. [15]-18

Response, Aderhold, E. L. pp. 18-20

[Short talk], Faville, Stephen p. 21

[Short talk], Monrad, J. H. pp. 22-23

[Short talk], Noyes, H. J. pp. 23-25

Letter of greeting, Decker, John W. pp. 25-27

Annual address, Carswell, J. A. pp. 27-31

[Cheese rates in Wisconsin], Rice, Graham L. pp. 31-34

The common interests of cheese maker and patron, Glover, A. J. pp. 34-46

[Remarks], Tripp, F. A. pp. 46-47

Report of secretary, Baer, U. S. pp. 48-51

Treasurer's financial report, Austin, H. E. pp. 51-53

[Appointment of committees], p. 54

Receiving the milk at the weigh room, McCready, John pp. 55-61

Preparing starters and ripening the milk, Bruhn, Aksel pp. 62-68

Setting, cutting and cooking of the vat, Nesbit, Hugh pp. 68-73

Drawing off the whey and handling of the curds on the racks, Berg, Julius pp. 73-80

Milling or grinding, and salting of the curd, Fero, Walter pp. 80-87

Pressing and bandaging cheese, Sargeant, F. N. pp. 88-93

Curing of cheese, Werth, A. C. pp. 93-95

Boxing and shipping, Viergutz, F. O. pp. 96-99

Report of committee on legislation, Adams, H. C. pp. 100-101

Some remarks on Swiss, brick and limburger cheese, Monrad, J. H. pp. 101-114

The benefits and help of the Wisconsin curd test in brick cheese making, Bachmann, J. F. pp. 114-120

The proper care of whey, Thiel, H. F. pp. 120-128

[Report of board of directors], pp. 128-129

Announcement of cheese scores, pp. 129-131

What is a good cheese?, pp. 131-144

The influence of temperature and moisture upon the composition of cheese during ripening, Van Slyke, L. L. pp. 144-180

Flies, Steinwand, H. J. pp. 180-185

[Discussion--the curing of cheese], pp. 186-195

[Communications], p. 196

The benefits of the call board, McKinnon, M. pp. 197-208

Final session, pp. 208-209

[Report of the board of directors], pp. 209-212

Report of committee on resolutions, McKinnon, M. pp. 212-214

Feeding value of whey from a patron's standpoint, O'Brien Wm. pp. 214-221 ff.

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