Proceedings of the eleventh annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Friday and Saturday, January 20 and 21, 1911
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Southern Wisconsin Cheesemakers' and Dairymen's Association
Proceedings of the eleventh annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Friday and Saturday, January 20 and 21, 1911
New Glarus, Wisconsin: Courier Press, 1911
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.SWCD1911
Contents
[Frontispiece] An a no. 1 Swiss cheese
[Title page], pp. [1]-[2]
Preface, pp. [3]-[4]
Membership for 1911, pp. 5-17
Officers for 1911, p. 18
Address of welcome, Luchsinger, Thos. pp. 19-21
Response, Ties, Fred pp. 22-23
Secretary's report, Elmer, Henry pp. 24-27
Treasurer's report, Davis, Dallas E. pp. 28-29
Annual address, Stauffacher, S. J. pp. 30-39
Advantages of a cow testing association, Searles, H. C. pp. 40-42
Foreign cheese industry of Wisconsin, Marty, Fred pp. 43-45
The growing and curing of alfalfa, Graber, L. F. pp. 46-59
My work and experiences in the past year, Schenk, Chris. pp. 60-63
Bovine tuberculosis, Hastings, E. G. pp. 64-73
How can we increase the yearly production of our dairy cows?, Tochtermann, C., Jr. pp. 74-77
A chapter on whey butter, Luchsinger, John pp. 78-81
Resolutions, pp. 82-83
Wie das gläslen im schweizer=käse zu vermeiden, Röthlisberger, Simon pp. 84-86
Wie ich nr. 1 limburger=Käse fabriziere, Reller, Jos. pp. 87-88
Meine arbeit und mein Grfahrungen im lepten jahr, Schent, Christ. pp. 89-91
Warum jeder Käser under Milchproduzent der süd Wisconsin Cheesemakers' and Dairymen's Association angchören sollte, Theiler, John pp. 92-94
Index, pp. 95 ff.
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