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Nineteenth annual meeting of the Wisconsin Cheese Makers' Association held in the Freie Gemeinde Hall, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 11, 12 and 13, 1911

Source:

Wisconsin Cheese Makers' Association. Baer, U. S., Editor
Nineteenth annual meeting of the Wisconsin Cheese Makers' Association held in the Freie Gemeinde Hall, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 11, 12 and 13, 1911
Madison, WI: Democrat Printing Co., State Printer, 1911
5th-20th (1897-1912); v. :; ill. ;; 22 cm.

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1911

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Contents

[Cover]

[Title page] Nineteenth annual meeting of the Wisconsin Cheese Makers' Association, held in the Freie Gemeinde Hall, Milwaukee, Wisconsin, Wednesday, Thursday and Friday, January 11, 12 and 13, 1911. 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, 1911, 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, 1911, pp. [xi]-xvii ff.

Proceeding of the convention--, p. [1]

Address of welcome, Cannon, F. A. pp. 2-4

Response to address of welcome, Thomas, W. C. pp. 4-5

President's address, McCready, John B. pp. 5-7

Report of board of directors, Karlen, Jacob, Jr. p. 8

Report of secretary, Baer, U. S. pp. 8-10

Treasurer's report for 1911, Wallace, P. W. pp. 11-12

Address, Shilling, S. B. pp. 13-19

Remarks, Aderhold, E. L. pp. 20-26

Practical hints to cheesemakers, Ubbelohde, T. A. pp. 26-43

The improvement of cheese making, Sammis, J. L. pp. 43-52

The foreign cheese industry of Wisconsin, Marty, Fred pp. 52-54

Brick cheese making, Marty, Gottlieb pp. 55-57

Limburger cheese making, Andrea, Jacob pp. 57-65

Letter, Luchsinger, John pp. 65-67

The relation of the Wisconsin scoring exhibitions to the cheese industry of the state, Lee, Carl E. pp. 68-72

Some reasons for fighting bovine tuberculosis, Ravenel, M. P. pp. 73-86

[Election of officers], pp. 86-88

[Appointment of committee on legislation], p. 88

[Cheese scores], pp. 89-95

What is good cheese?, Schwingel, F. P. pp. 95-98

Swiss cheese making, Schaller, Alex pp. 99-101

Milling and factory by-products for the dairy cow, Tormey, J. L. pp. 101-117

Some methods of improving the quality of our milk, Hastings, E. G. pp. 117-127

Qualifications of an up-to-date cheesemaker, Parkin, A. W. pp. 127-130

The importance of proper methods of propagation of starters for cheesemaking, Hastings, E. G. pp. 131-138

Address, Osterhouse, A. C. pp. 139-145

Report of resolution committee, Bruhn, A. T. pp. 145-146

President's closing remarks, McCready, J. B. pp. 146 ff.

[Cover]


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