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Thirteenth annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 4, 5 and 6, 1903

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Thirteenth annual meeting of the Wisconsin Cheese Makers' Association held in the Convention Rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 4, 5 and 6, 1903
Madison, WI: Democrat Printing Co., State Printer, 1905
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1905

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Contents

[Section]

Officers of the Cheese Makers' Association

[Title page] Thirteenth annual meeting of the Wisconsin Cheese Makers' Association held in the convention rooms, Republican House, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 4, 5 and 6, 1905, pp. [i] ff.

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

List of officers, 1905, p. [iv]

Table of contents, pp. [v]-vi

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

Membership Wisconsin Cheese Makers' Association, 1905, pp. [xi]-xix

Program, thirteenth annual meeting, pp. [xx]-xxiii

Premiums, cheese exhibit, p. xxiii

$100 educational contest, p. xxiv

Cheese exhibit, rules, pp. xxiv-xxv

Scale of points for judging, p. xxvi

List of contributors, p. xxvii

List of advertisers, pp. xxviii ff.

Address of welcome, Watrous, R. B. pp. [1]-4

Response, McKinnon, M. pp. 4-6

Remarks, Emery, J. Q. pp. 7-8

Remarks, Monrad, J. H. pp. 8-9

President's annual address, Aderhold, E. L. pp. 9-11

Some of the difficulties met with in cheese making, Biddulph, J. R. pp. 12-18

Appointment of committees, p. 18

Our cheese industry as it is and as it should be, Carson, W. J. pp. 19-29

Swiss cheese making, Marty, Fred pp. 30-38

Brick cheese making, Schenk, Christ pp. 38-41

Limburger cheese making, Elmer, Henry pp. 42-51

Cheese from pasteurized milk, Monrad, J. H. pp. 51-64

How to interest our patrons in the production of milk at a profit, Van Leeuwen, Henry pp. 65-68

Remarks, Michels, M. pp. 69-80

Co-operation, Monrad, J. H. pp. 81-97

What must Wisconsin cheese factories do to improve the quality of their cheese, Emery, J. Q. pp. 97-111

The licensing of factories and makers, Moore, J. G. pp. 112-119

Remarks, pp. 119-157

Report of the committee on cheese judging, pp. 158-161

Report of secretary U. S. Baer, Baer, U. S. pp. 161-162

Report of the board of directors, Bachmann, J. F. p. 162

Report of committee on resolutions, Michels, M. pp. 163-164

Treasurer's financial report for 1904, Michels, M. pp. 165-168

Election of officers, pp. 169-170

The acidimeter and its application to cheesemaking, Carson, W. J. pp. 170-179

The manufacture of domestic cheese, Michels, John pp. 179-181

The common interests of the cheesemaker and patron, Luchsinger, John pp. 182-186

How to get better milk for the cheese factories, Glover, A. J. pp. 186-194

Care of steam boilers and engines, Benkendorf, G. H. pp. 194-205

The value of competitive contests, Moore, J. G. pp. 205-207

Address, Howie, Adda F. pp. 207-211

Short statements from prize winners "how cheese was made", pp. 211-214

Pressing, bandaging and boxing cheese, De Land, A. D. pp. 214-217

Management of factories and marketing the cheese from a proprietor's standpoint, Hoeppner, J. H. pp. 218-226

My experience with automatic curd agitators, Scott, H. M. pp. 226-229

President's closing remarks, Aderhold, E. L. pp. 229-230 ff.

[Cover]


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