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Proceedings of the Wisconsin Cheese Makers' Association annual convention 1921 assembled in its twenty-ninth annual convention in the Milwaukee Auditorium, January 4, 5 and 6, 1921

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Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association annual convention 1921 assembled in its twenty-ninth annual convention in the Milwaukee Auditorium, January 4, 5 and 6, 1921
Madison, WI: Cantwell Print. Co., 1921
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1921

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Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: annual convention 1921, assembled in its twenty-ninth annual convention in the Milwaukee Auditorium, January 4, 5 and 6, 1921, pp. [1] ff.

Contents, pp. [3]-4

Letter of transmittal, Sammis, J. L. p. [5]

Officers for year 1920-1921, p. [6]

Address of welcome, Cleveland, Frank pp. [7]-8

Response to address of welcome, Sammis, J. L. pp. 9-11

President's annual address, Reed, Charles E. pp. 11-13

Report of board of directors, Bruhn, A. T. p. 13

Report of treasurer, Ubbelohde, T. A. p. 14

Remarks, Noyes, H. J. p. 14

Secretary's report, Sammis, J. L. pp. 15-20

Advertising dairy products at home, Thomas, J. Fred pp. 20-22

Bureau of market reports, McCready, J. B. pp. 22-23

Appointment of committees, p. 23

The reorganization of the Wisconsin Butter Makers' Association, Larson, H. C. pp. 24-28

Why and how to organize new counties, Linzmeyer, J. B. pp. 29-30

Central Wisconsin Association report, Dix, O. E., Mrs. p. 30

Report from Calumet County, Vallesky, A. R. pp. 30-31

Report from Langlade County, Howe, J. H. pp. 31-32

Report from Kewaunee County, Buchen, G. J. pp. 32-33

Report of Sheboygan County, Damrow, O. A. pp. 33-34

Report of Manitowoc County, Vallesky, A. R. pp. 34-35

Report from Waupaca County, Schwantes, O. D. pp. 35-37

Plans of Wisconsin Dairy Protective Association, Moore, J. G. pp. 37-42

The early history of the Wisconsin cheese trade in southwestern Wisconsin, Kirkpatrick, John pp. 42-47

More cheese boards, Rindt, H. C. pp. 47-51

The powers of the State Department of Markets, Reis, Alvin C. pp. 52-58

Needed reforms in the cheese industry, Weigle, George J. pp. 59-64

The care of cheese necessary to produce a good rind, Bruhn, A. T. pp. 64-67

Discussion by Mr. Kalk, Kalk, H. A. pp. 68-72

Resolution on tariff--20% ad valorem, p. 72

Standards for grading cheese, Potts, Roy C. pp. 72-86

Election of officers, pp. 86-87

Detecting sick cows by the milk, Hadley, F. B. pp. 87-95

Improved methods of manufacturing Swiss cheese, Gere, C. M. pp. 95-103

New York State conditions, Fisk, W. W. pp. 104-107

Advertising Wisconsin cheese to the nation, Young, Ray A. pp. 107-111

Conditions in the Swiss cheese industry, Marty, Fred pp. 112-113

Some answers for patrons' questions, Humphrey, Geo. C. pp. 113-119

How to reduce the Sunday work at a cheese factory, Wagner, Louis C. pp. 119-120

Moisture tests on convention cheese, Aderhold, E. L. pp. 120-121

Faults seen in convention cheese, Hubert, Wm. p. 122

Faults seen in the convention cheese, Marty, Fred pp. 123-124

How to improve Wisconsin cheese quality, Jindra, Alvin pp. 125-127

A cheese dealer's advice to cheese makers, Davis, Horace pp. 127-129

A cheese dealer's advice to cheese makers, Noyes, H. J. pp. 129-133

Report of resolutions committee, Bruhn, A. T. pp. 133-138

List of prizes at 1921 convention, pp. 139-145

List of exhibitors, scores, and prizes won, pp. 146-151 ff.

[Cover]


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