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Proceedings of the Wisconsin Cheese Makers' Association annual convention January 9, 10, 11, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin

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Wisconsin Cheese Makers' Association. Sammis, J. L., Editor
Proceedings of the Wisconsin Cheese Makers' Association annual convention January 9, 10, 11, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin
Madison, WI: Cantwell Print. Co., 1924
1913/1915-1954

URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA192401

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Contents

[Cover]

[Title page] Proceedings of the Wisconsin Cheese Makers' Association: thirty-second annual convention, January 9, 10, 11, 1924, assembled in the Milwaukee Auditorium: Milwaukee, Wisconsin, pp. [1]-[2]

Contents, pp. [3]-[4]

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

Officers and directors, 1923-1924, p. [6]

Articles of incorporation of the Wisconsin Cheese Makers' Association, pp. [7]-9 ff.

Address of welcome, Cleveland, Frank pp. [11]-13

Response to address of welcome, Rindt, H. A. pp. 13-14

President's annual address, Reed, Chas. E. pp. 14-15

Report of the board of directors, Bruhn, A. T. p. 15

Report of the treasurer, Zelm, A. F. p. 15

Report of the secretary, Sammis, J. L. pp. 15-20

Government reports on cheese industry, McCready, J. B. p. 20

Appointment of committees, p. 20

A permanent milk supply for the factory, Cramer, A. J. pp. 20-23

Reports from county associations, Damrow, E. A. pp. 24-25

Resolution on German relief funds, pp. 25-26

Report of central Wisconsin Association, Bruhn, L. C. pp. 26-28

Report from Kaeser-Verband, Alder, Louis pp. 28-30

Northern Wisconsin Cheese Makers' Association, Tappon, Oscar p. 30

St. Croix County, Ubbelohde, Fred p. 30

Constitution and by-laws to be printed, p. 31

Southern Wisconsin Cheese Makers' and Dairymen's Association, Marty, Fred pp. 31-32

National Cheese Association, Sammis, J. L. pp. 32-33

A uniform price for cheese making, Bruhn, A. T.; Noyes, H. J. pp. 34-39

Resolution on price differential, Aderhold, E. L. p. 39

Committee on price differential, pp. 39-41

How to get good milk from milking machines, pp. 41-43

Proper care of milk for cheese making, Lindow, Wm. C. pp. 43-48

Grading milk at the cheese factory, Ubbelohde, T. A. pp. 49-51

Prevention of gas in American cheese, Schulte, A. W. pp. 51-52

Why I prefer to make old style cheese, Peters, Emil pp. 52-54

Comparison of old and new methods of cheese making, Winder, William pp. 54-58

Special order of business for 3 P. M., Thursday: election of officers, pp. 58-60

Resolutions adopted or tabled, pp. 60-63

Four days dairy school for experienced makers, pp. 63-64

Progress, object and purpose of Wisconsin cheese grading law, Michels, Math. pp. 64-69

How I make Colby cheese, Mandel, Ernst pp. 70-72

The use of hot water after milling, Gruenstern, Albert pp. 72-76

Cheese exhibition criticism, Hubert, W. F. pp. 76-77

The use of cultures in Swiss cheese, Jaggi, Casper p. 77

Necessary improvements in our Swiss cheese factory methods, Gere, G. M. pp. 77-84

Milk delivered once a day for Swiss cheese--discussion, p. 84

The Swiss cheese makers school at Madison, pp. 84-85

How to make washed curd cheese, Kuehl, Wm. pp. 85-87

Private or cooperative factories--which?, Carpenter, F. H. pp. 88-89

What causes cheese to split--discussion, pp. 89-90

How to prevent open quality brick cheese--discussion, p. 91

How the prize cheese at Syracuse was made, Kasper, P. H. pp. 91-92

The annual convention banquet, p. 92

The honorary members dinner, p. 92

List of prizes offered at January, 1924, convention, pp. 93-106

Exhibitors, prizes, scores and checks, 1923, pp. 106-112 ff.

[Cover]


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