University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

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

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
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
Madison, WI: Democrat Printing Co., State Printer, 1900
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1900

Search for word or phrase within this work:   

Contents

[Cover]

[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.

[Cover]


Go up to Top of Page