Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Sammis, J. L.
Secretary's progress report, pp. 67-70 PDF (964.5 KB)
FORTY-THIRD ANNUAL CONVENTION day, ladies and gentlemen. It is certainly a pleasure to come to She- boygan and I hope you will increase the sales of your cheese a great percentage over the other years, through the publicity we have gotten in regard to this Dairy Queen tour to Washington and the World's Fair. I thank you. PRESIDENT WHITING: We will go on with our discussion. MIL JOHNS: We should encourage home consumption with the 40 per cent moisture cheese. The 36, 37 or 38 per cent moisture cheese, which does score state brand and is put into storage and comes out later on after five or six, or ten months as state brand cheese, is by far the greater percentage, at least 80 per cent or more. I still believe that the one cent differential between state and standard brand ought to be encouraged. I certainly believe that Mr. Davis will agree with me, that the one cent differential ought to be encouraged, in order to keep on encouraging more quality cheese, because when we get to put- ting out more 40 per cent moisture cheese you are going to have some- thing that is not going to stand up so well in storage and I think every one of the cheese dealers will bear me out on that point. MR. KoPITzKE: I want to say this, Mr. Johns, if the dealer wants to buy a low moisture cheese to keep for a year and a half, let them buy it on the moisture basis. MR. SCHAErZL: Mr. President, after this discussion I think every- body is ready to express his opinion by vote. I now move you we take a vote by ballot on the question and see how we come out. (Motion seconded and carried). PRESIDENT WHITING: For one cent vote yes, and for anything less than that vote no. The result of the vote is 63 yes and 175 no. The next we have on our program is the Secretary's progress re- port, by J. L. Sammis, our secretary. SECRETARY'S PROGRESS REPORT BY PROF. J. L. SAmMIs Mr. President, it seems desirable that for a few minutes during the annual convention we turn away from the whole outside world and discuss our own association business for a few minutes in order to plan future progress, and in order to correct our mistakes, if any. It seems necessary to say very little about the past progress because you are all familiar with it. How many people here belong to one of the branches of the organization? A good many. During the past two years the progress has consisted in part of organizing 29 of these branches in different counties all over the state. There are all kinds, like a family of children. There are a few of them that are very strong and prosperous and they have one hundred or more members. The biggest branch is the Southeastern Branch which covers Dodge County and the edge of all the surrounding counties. They voted themselves in as a branch. At their monthly meetings, they always have two or three kegs of beer and a lot of cheese and the social side is emphasized, and when the business is over they spend an hour or more singing songs and they have a lot of fun. Then we have quite a number of American cheese branches that are strong. Down at the other end, we have several branches that are very weak, almost dead, probably because the local officers were not 67
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