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Eleventh annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 7, 8 and 9, 1903

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Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Eleventh annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 7, 8 and 9, 1903
Madison, WI: Democrat Printing Co., State Printer, 1903
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1903

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Contents

[Cover]

[Title page] Eleventh annual meeting of the Wisconsin Cheese Makers' Association held in the convention rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 7, 8 and 9, 1903, pp. [i] ff.

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

List of officers, 1903, p. [iv]

Table of contents, pp. [v]-vi ff.

[In memoriam. Thomas M. Johnston], Baer, U. S. pp. [unnumbered]-viii

[In memoriam. William C. Dickson], Baer, U. S. pp. [unnumbered]-x

Articles of incorporation of the Wisconsin Cheese Makers' Association, pp. [xi]-xiv

Membership Wisconsin Cheese Makers' Association, 1903, pp. [xv]-xxii

[Program] Eleventh annual convention of the Wisconsin Cheese Makers' Association held in the convention rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 7, 8 and 9, 1903, pp. [xxiii]-xxvi

Premiums, cheese exhibit, pp. xxvi-xxix ff.

Transactions with accompanying papers and discussions of the Wisconsin Cheese Makers' Association. Eleventh annual meeting, p. [1]

Annual address, Dickson, W. C. pp. 2-5

Appointment of committees, p. 5

The qualifications necessary to be an up-to-date cheese maker, Bachmann, J. F. pp. 6-7

Care of Milk for Cheese, McKinnon, M. pp. 8-19

Greetings, Eastern Ontario Dairymen's Association, p. 19

Receiving milk at the weight room, Alves, H. C. pp. 19-23

Preparing starters and ripening the milk, Nisbet, Hugh pp. 24-29

Drawing off the whey and handling the curds on the racks, Zimmerman, F. F. pp. 29-34

Milling, or grinding, and salting of the curd, Gartmann, Chas. pp. 35-37

Pressing and bandaging cheese, Pickard, Chas. pp. 38-41

Curing of cheese, Scott, V. M. pp. 42-49

Boxing and shipping, Kielsmeier, O. A. pp. 50-56

The Babcock test and the cheese maker, Woll, F. W. pp. 56-77

Telegram, Eastern Ontario Dairymen, p. 77

Invitation, Decker, A. J. p. 77

Letter of greeting, Cook, S. A. pp. 77-78

Telegram of greeting, Willson, D. W. p. 78

Cheese making, Millar, T. B. pp. 78-95

Improved methods of handling and marketing the cheese product of Wisconsin, Odell, R. H. pp. 95-104

Address, Emery, J. Q. pp. 105-109

The desirable qualities of Canadian cheese, Dean, H. H. pp. 109-127

Report of committee on cheese exhibit, pp. 127-129

Report of judge on foreign cheese, Luchsinger, John p. 130

Method of making Swiss cheese, Schaller, Alex. pp. 130-133

Report of secretary, Baer, U. S. pp. 134-136

Report of the board of directors, Powell, J. K. pp. 136-137

Treasurer's financial report for 1902, McCready, John B. pp. 138-141

Report of the committee on resolutions, pp. 142-145

Election of officers, pp. 145-147

Women as cheese factory managers and cheese makers, Raeder, M. A. pp. 148-151

Discussion, centralization of the cheese business, pp. 151-160

Fancy brands of cheese; its manufacture and sale in the United States, Luchsinger, John pp. 160-169

Breeding and rearing a profitable dairy worker, Howie, Adda F. pp. 170-183

Will the acidimeter replace the rennet and hot iron tests in cheese making?, Dean, H. H. pp. 183-191

Swiss cheese making; methods of manufacturing, Marty, Fred pp. 191-197

How to pay for milk at cheese factories, Anderson, H. pp. 197-202

Letter of greeting, Hoard, W. D. p. 202

Letters of invitation, p. 203

Experience of past season in cheese making, Short, W. H. pp. 204-207 ff.

[Cover]


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