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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

Report of the auditing committee,   p. 16 PDF (228.5 KB)

Page 16

I also want to take this opportunity to congratulate the Depart-
ment of Agriculture and Markets for the work they have done to help
increase the consumption of cheese and other dairy products in the
past year. Wilbur G. Carlson who has had charge of the advertising
has done some very constructive work along that line, and I do not
think his efforts have been in vain.
MI. Pwrus8: We, the auditing committee, have examined the secre-
tary and treasurer's books and found them to be correct.
President Whiting: We will now have the financial report of our
Secretary, Mr. Sammis.
Ma. SAMMIS: Mr. President, I am glad to see members here from
a distance. Wherever we meet, everybody in the county will be there,
but the fruitful thing is to have many members present from all over
the state.
I would like to remind you who are here from various counties that
tonight at six o'clock we have dinner at the Foeste HoteL
The purpose of that dinner is to discuss new methods and plans for
the growth of the branches and I hope that officers and representatives
of all branches will be at that supper tonight at six o'clock and take
part. Bring your ideas, and learn from the other branches what ideas
they have.
Two years ago you voted that this Association recommend that
cheese makers in every county should organize local branches, to meet
monthly, to discuss the local and state-wide matters of importance.
Your officers carried out your wishes and you now have 29 branches.
Nearly all of them are quite prosperous. One or two very seldom
report and we can't tell whether they are dead or alive. But the
great majority of the branches send in reports promptly and you get
them in your news letters and know all about them. The news let-
ters were started as a means of keeping branches in contact with each
other. During past years up to this last year, you have had all this
work done at no cost to you. The State paid for part of it. The
Legislature presented you with six hundred dollars cash. The Dairy
Department of the University told the members of its staff to help
the Association, to help the cheese makers, and to do anything they
could for them and do it at State expense. You doubtless recall that
our friends downstairs who occupy the booths pay in money. The
facts are summed up, that for every dollar the cheese maker pays in,
other people, in the past, have contributed five dollars, for the work
of this Association.
At the last convention I reported that I would be glad to visit any
branches that requested me to do so. I received eighty requests to

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