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Ninth annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Room, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, Jan. 23, 24, 25, 1901

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Ninth annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Room, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday, and Friday, Jan. 23, 24, 25, 1901
Madison, WI: Democrat Printing Co., State Printer, 1901
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1901

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Contents

[Cover]

[Title page] Ninth annual meeting of the Wisconsin Cheesemakers' Association, held in the Convention Room, State Capitol Building, Madison, Wisconsin, Wednesday, Thursday and Friday, Jan. 23, 24, 25, 1901. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the cheese interests

Table of contents

Letter of transmittal, Baer, U. S.

List of officers, 1901

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

Membership Wisconsin Cheesemakers' Association, 1901, pp. [5]-8

Address of welcome, Hoven, M. J. pp. [9]-10

Response, McCready, John pp. 10-12

[Short talk], Monrad, J. H. pp. 12-13

[Short talk], Ruddick, J. A. p. 13

[Short talk], Tripp, F. A. pp. 13-14

[Short talk], Luchsinger, John pp. 14-15

[Short talk], White, H. D. p. 15

[Short talk], Biddulph, J. R. p. 15

[Short talk], Miles, G. E. p. 15

History of the cheese industry in Wisconsin, Faville, Stephen pp. 16-19

Northern Wisconsin--its future in cheese production, Wallace, P. W. pp. 19-24

[Remarks], Henry, W. A. pp. 24-25

[Remarks], Adams, H. C. pp. 25-31

[Remarks], Burchard, G. W. pp. 31-32

[Remarks], Pearson, R. A. pp. 32-33

President's annual address, Dickson, W. C. pp. 34-36

Dairying in New Zealand, Ruddick, J. A. pp. 36-46

[Appointment of committees], p. 46

[Report of secretary], Baer, U. S. pp. 46-49

Swiss cheese making, Marty, Jacob pp. 50-59

A few stray thoughts, Sweeting, C. W. pp. 60-63

The common interests of cheese makers and patrons, Carswell, J. A. pp. 63-65

As a cheese maker what kind of a position shall I accept? , Johnston, Charlie pp. 65-73

Influence of rennet on cheese ripening and influence of low temperatures on cheese ripening, Babcock, S. M.; Russell, H. L. pp. 74-93

[Remarks], Russell, E. F. pp. 93-94

Notes on cheddar cheese-making, Ruddick, J. A. pp. 94-117

[Report of committee], Powell, J. K. p. 117

The influence of heat on the separation of fat by the Babcock test, Farrington, E. H. pp. 118-126

Address, Pearson, R. A. pp. 127-136

[Letter of greeting], Hoard, W. D. pp. 136-137

[Report of committee on cheese judging], Horton, R. A. pp. 137-141

The most approved method of marketing cheese in order to obtain best results, Knickerbocker, S. E. pp. 142-152

The problem of pure milk, Dewhirst, Frank pp. 152-161

Improving the Swiss, brick and limburger product, Bachman, J. F. pp. 161-164

Discussion, whey tanks and cheese vats, pp. 164-173

[Election of officers], pp. 174-175

Report of committee on resolutions, pp. 175-178

Washing or rinsing curd--the proper time and how, Aderhold, E. L. pp. 178-188

Discussion, the construction of cheese factory buildings, pp. 188-190

What I saw in Europe, Nisbet, William pp. 190-194

Treasurer's financial report for 1900, Austin, H. E. pp. 194-196 ff.

[Cover]


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