Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association thirty-third annual convention December 10, 11, 12, 1924 assembled in the Milwaukee Auditorium, Milwaukee, Wisconsin
Sammis, J. L.
Short course at the dairy school, pp. 60-62 PDF (752.9 KB)
60 WISCONSIN CHEESE MAKERS' ASSOCIATION as we can. Appearance is like a good suit of clothes. Appearance has got to do with quality. That is all. The President: Mr. Kasper stay on the platform for a few minutes. I want to say I think it is a pleasure and also a credit to the state of Wisconsin and this Association to have Mr. Kasper in our midst. I have been Mr. Kasper's competitor for many years, he is one of the best competitors I have ever had in the cheese business. If you have any questions to ask Mr. Kasper I think he will be glad to answer them. You can get the benefit of his past experience which should be of great help to you. SHORT COURSE AT THE DAIRY SCHOOL SECRETARY SAMMIS: Mr. Chairman, I believe that many of you; particularly those in the back of the room, wish you could have been closer and hear everything that Mr. Kasper said. Many of you would like to talk to him for half a day, but it would keep him busy a year if all of you took a turn at that. Last year we had a course over at the Dairy school for experienced cheese makers-a four day course and Mr. Kasper came over and was there for the four days and the men who were there could talk with him every day and hear what he had to say all day long and they appreciated it very much. Now that is the best opportu- nity I know of to get right close to this prize winning business and learn how to make a real fine cheese. We are planning to do the same thing again this year during the first week in February at the Dairy School in Madison. There are no fees or expenses con- nected with the course, you simply come over there and stay for the four days or as long as you can and you will meet Mr. Kasper every day and he will show you how to make cheese and you will see the other work at the Dairy School and learn any particular thing you want to learn about starters or testing or anything else, but I take this opportunity of mentioning this fact to you that in the first week in February there will be a course for experienced cheese makers at Madison at the Dairy School. We have about 100 students now at the winter dairy course. At the close of that course beginning the first week in February on Tuesday morning, the special course for experienced cheese makers begins. If you want to come over there at that time we would be glad to have you write a card and let us know that you are coming so that preparations can be made for all who attend. As I said before, there is no ex- pense connected with the course or school, you pay no fees. I feel that so long as Mr. Kasper is alive and active and still making cheese we ought to take every advantage of this and learn all we can from him while he is going good.
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