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

Sixteenth annual meeting of the Wisconsin Cheese Makers' Association held in the Freie Gemeinde Hall, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 8, 9 and 10, 1908

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Sixteenth annual meeting of the Wisconsin Cheese Makers' Association held in the Freie Gemeinde Hall, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 8, 9 and 10, 1908
Madison, WI: Democrat Printing Co., State Printer, 1908
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1908

Search for word or phrase within this work:   

Contents

[Cover]

[Title page] Sixteenth annual meeting of the Wisconsin Cheese Makers' Association, held in the Freie Gemeinde Hall, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, Janurary 8, 9 and 10, 1908. Report of the proceedings, annual address of the president, and interesting essays and discussions relating to the cheese interests, pp. [i] ff.

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

List of officers, 1908, p. [iv]

Table of contents, pp. [v]-vi

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

Members of Wisconsin Cheese Makers' Association, 1908, pp. [xi]-xxii ff.

Invocation, Moore, J. G. pp. [1]-2

Address of welcome, Becker, Sherburn M. pp. 2-5

Response to address of welcome, Larson, H. C. pp. 5-7

President's address, Michels, Matthew pp. 7-10

Report of secretary, Baer, U. S. pp. 10-12

Treasurer's financial report for 1907, Carswell, F. E. pp. 13-16

Report of board of directors, Grootmont, John pp. 17-18

Market requirements and marketing cheese, McCready, J. B. pp. 18-36

[Appointment of resolution committee], p. 36

Address, Moore, J. G. pp. 37-52

Monthly cheese scoring exhibitions, Moore, J. W. pp. 52-61

Reports of educational cheese scoring exhibitions, Baer, U. S. pp. 62-64

Convention cheese scores, Baer, U. S. pp. 64-66

Awarding of special prizes, diplomas and pro-rata premium fund, Emery, J. Q. pp. 67-72

Distribution of silver cups and special prizes, pp. 72-74

Winners of premium fund, pp. 75-76

Roll of honor, pp. 77-79

How I made my prize winning brick cheese, Anderegg, Casper pp. 79-82

[Remarks], Moore, J. G. pp. 82-83

[Motion], Decker, A. J. p. 83

The qualifications necessary to be an up-to-date cheese maker, Bruhn, A. T. pp. 84-88

Care of milk for cheese making, Beck, George pp. 88-93

Receiving milk at the weigh room, Kasper, P. H. pp. 93-99

Alfalfa, Moore, R. A. pp. 99-109

Preparing starters and ripening the milk, Chaplin, H. A. pp. 109-115

Setting, cutting and cooking of the vat, Noyes, H. J. pp. 115-118

Drawing off the whey and handling of the curd, Stollenwerk, Casper pp. 119-120

Milling or grinding and salting of the curd, Winder, Wm. pp. 121-124

Paraffining and storage of cheese, Noyes, H. L. pp. 124-126

Pressing and bandaging cheese, Kalk, H. A. pp. 127-128

Boxing and shipping, Dassow, R. P. pp. 128-130

The influence of dairy farming on morals, Baker, E. D., Mrs. pp. 131-134

Address, Cook, S. A. pp. 134-138

A simple test for casein in milk and its relation to the dairy industry, Hart, E. B. pp. 139-148

[Special "Hart" resolution], pp. 148-149

An equitable method for the payment of milk delivered at the cheese factory, Benkendorf, G. H. pp. 149-160

Election of officers, pp. 160-162

Address, Kletzsch, G. A. pp. 162-169

[Letter of invitation], Watrous, R. B. pp. 169-170

Introduction of new officers, Becker, Chas. p. 170

Remarks, McCready, J. B. pp. 170-171

Remarks, Marty, Fred p. 172

Remarks, Baer, U. S. p. 173

Remarks, Carswell, F. E. pp. 173-174

A new method for determining the moisture content of cheese, Benkendorf, G. H. pp. 174-177

Remarks, Hoard, W. D. pp. 178-181

The foreign cheese industry of Wisconsin, Luchsinger, Thos. pp. 182-188

Limburger cheese making, Zumkehr, Peter pp. 188-191

Brick cheese making, Haskins, Harvey pp. 191-194

Swiss cheese making, Marty, Fred pp. 194-203

The feeding value of alfalfa, Otis, D. H. pp. 204-213

Address, Doane, C. A. pp. 214-215

The National Dairy Show and its relation to the cheese makers of Wisconsin, Glover, A. J. pp. 216-218

Work of the National Dairy Union, Shilling, S. B. pp. 218-222

Silos and silage, Glover, A. J. pp. 222-228

Report of resolution committee, Aderhold, E. L. pp. 228-231

[Special resolutions], Carswell, F. E. pp. 231-232 ff.

[Cover]


Go up to Top of Page